Trahanas is a very unique Greek ingredient and an ideal way to take a culinary journey to Greece. It is a combination of fermented milk and wheat. You can use it to make a comforting thick soup, add it to your stews for some texture or have it instead of porridge in the morning.
We love its slightly tangy flavour and comforting smell. In autumn, we always make cook with trahanas. So this week we’ve decided to combine it with our favourite autumn vegetable: mushrooms! And of course, what is the perfect pairing when it comes to these flavours? Truffles. Yes, this week we are making a luscious trahanas soup, with mushrooms and truffles!
For this, we are using our black truffle flakes a very unique ingredient. These aromatic flakes of dehydrated black summer truffle (Tuber aestivum) only need to be rehydrate in lukewarm water and add an exquisite depth to your dishes. And to make it even more lush, we’re serving this dish with truffle oil!
Serves 2 as main, 4 as a starter
Cut the mushrooms in half or in quarters. In a frying pan add 1 tbsp of olive oil, just to coat the bottom of the pan. Place your mushrooms, all in one layer and cook over high heat, turning occasionally, until the mushrooms are golden brown on the outside.
As the mushrooms are cooking, finely chop the leek and onion. Add the rest of the olive oil in a pot and over medium-low heat gently fry the onion and leek, until translucent. Add the trahanas and stir to coat with the olive oil. Add the mushrooms and your stock. Bring to the boil, and then lower the heat and let your soup simmer, covered, for 45 minutes, until trahanas is tender.
A few minutes before serving uncover the pot and rehydrate the truffles in one cup of lukewarm water. When the soup is ready, add the truffles and flavoured water. Stir well and serve immediately, drizzling some truffle oil on top.