Cantonese cooks wrap sticky rice, fatty meat, and treats like mushrooms in lotus leaves for parcels called lo mai gai.

You may as well capture it,” she says.. Pork Belly Porchetta with Truffles.I take McGee's advice and pop my truffle into a sealed plastic container with eggs overnight.

But the truffle is so luxurious looking, velvety black with a speckled hen brown and white interior, that I have to share it.My husband and I invite two friends over for dinner and we go wild, shaving the truffle over mushroom toast, incorporating it into pasta and butter.. We’re in a race to consume the truffle, since McGee has also cautioned, “The thing with our native wild truffles is that they don’t hold well.Like specialty produce or Rainier cherries.

Our native species are pretty fragile.” This is also why they’re so infrequently exported.They aren’t produced or found in a volume that’s worth exporting and the industry isn’t there yet.. Why should you try American truffles?.

The first native truffle I ever tried was procured by Vincent Finazzo of Philadelphia’s Riverwards Produce and it was from the Pacific Northwest.

“Those were very small, as big as acorns but dark and hard, almost like nutmeg,” he recalls.Reduce the heat to low and bring to a simmer.

Cook, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.Remove from the heat and stir in the cilantro.

Serve with the lime wedges..This recipe was first published in Food & Wine's 2004 cookbook,.