Wild Mushroom And Black V H Truffle Spring Rolls Recipe

Prepare mushrooms

Trim and roughly chop mushrooms into bite-size pieces. Pat any very wet mushrooms dry with paper towels.

Heat a large sauté pan over medium-high heat. Add olive oil and 1 tablespoon butter. When hot, add mushrooms in a single layer (work in batches if necessary so they brown instead of steam). Let them brown undisturbed for 2–3 minutes, then stir and continue until most moisture has evaporated and mushrooms are golden (6–8 minutes total). Transfer mushrooms to a bowl and set aside.

Wipe the pan clean, reduce heat to medium, add remaining 1 tablespoon butter. Add minced shallots and sauté 1–2 minutes until translucent. Add garlic and thyme and cook 30 seconds until fragrant.

Return mushrooms to the pan, stir to combine. Add white wine and soy sauce; deglaze the pan and cook 1–2 minutes until alcohol has mostly evaporated.

Lower heat to medium-low. Stir in heavy cream and black V H truffle paste, cooking 1–2 minutes until mixture is slightly thickened. Stir in grated Parmesan, chopped parsley, salt and pepper. Taste and adjust seasoning. Remove from heat and let cool to room temperature (important so wrappers don't become soggy).

Set up an assembly station: a clean work surface, a small bowl of water (or the lightly beaten egg if using for sealing), and a damp towel to keep unused wrappers from drying out.

If wrappers are stiff, cover them with a damp towel or warm for a few seconds in a microwave (on low, under damp paper towel) until pliable. Lightly dust each wrapper with a little flour to prevent sticking.

Place one wrapper on the work surface with a corner pointing toward you (diamond orientation). Spoon about 2 tablespoons of the cooled mushroom mixture onto the lower third of the wrapper, leaving a 1/2-inch border on each side.

Fold the bottom corner up over the filling, then fold both side corners in snugly. Brush the top corner edge with a little water or beaten egg and roll tightly to seal. Repeat with remaining filling and wrappers. You should get about 12 rolls depending on size of wrappers and filling.

Place assembled rolls seam-side down on a baking sheet. Chill in the refrigerator for 15–20 minutes to help them hold their shape before frying.

Pour oil into a deep skillet or pot to a depth of about 1–1.5 inches (enough to submerge half to two-thirds of a roll). Heat oil to 350°F (175°C). If you don’t have a thermometer, test with a small piece of wrapper — it should sizzle and become golden in about 30–45 seconds.

Fry spring rolls in batches (do not overcrowd) for 2–3 minutes, turning occasionally, until evenly golden brown and crisp. Adjust heat as needed to maintain oil temperature.

Using a slotted spoon or spider, transfer rolls to a wire rack set over a baking sheet or paper towels to drain. Sprinkle lightly with flaky sea salt while still hot.

If desired, warm the extra truffle paste by mixing it with a tiny drop of warm oil and brush a little onto each roll for an intensified truffle aroma just before serving.

Plate spring rolls garnished with microgreens or chives. Serve hot with the optional truffle soy aioli on the side.

Whisk together mayonnaise, soy sauce, lemon juice, truffle paste and black pepper until smooth. Taste and adjust acidity or truffle intensity. Serve chilled or at room temperature alongside rolls.