If you are not already familiar with them, you may not know which type of truffle to purchase or use.
Both Oregon White and Black truffles, like other truffles, are mostly about aroma. They have evolved to be distinctly attractive to the nose. In that way, truffles are incomparable. They should be used in food accordingly. If your dish has many strong flavors, you will likely mask the delightful aromatic properties of truffles.
Both white and black truffles should be used in simple recipes. Think cream based sauces, butter, aiolis, or shaved as a finishing ingredient to a dish immediately prior to serving.
White truffles have the strongest aroma. They are able to infuse oils, butters and nuts and other fat molecule containing foods with their aroma quite quickly. The white truffle has a very savory aromatic profile, with garlic and aged cheese notes. They are full of umami!
White truffles work well anywhere you would expect savory notes: pasta, vegetables, pizzas, butter, and most meat dishes. Potatoes, eggs, and a simple risotto are elevated when paired with white truffles. Remember, simplicity will allow them to shine.
Black truffles are slightly more delicate, and they actually vary in notes depending on maturity and terroir. The aroma ranges from tropical fruits, toffee, chocolate, vanilla, or a very good Parmesan or Romano cheese. They are wonderful in dessert dishes, with cream-based ingredients. They can also be used in any type of meat dish that pairs well with sweet flavors, such as pork and poultry and black truffle infused cheeses are a treat.