Truffle & Friends, Three Ways



Sophisticated, elevated, nuanced…if you’re trying to level up, truffle salt will help you get there. Our version incorporates our natural sea salt, black truffle, champignon mushroom, porcini mushroom and natural black truffle essence.


For a little extra inspiration on how to use this gem, we called in the help of a dear friend. Natalia Lawrence-Pedersen of Natalia Swan Catering is an ninth-generation islander and while the Ryan family doesn’t go back quite that far, Tyler (Brady's Brother and head of R&D) and Natalia have known each other since birth. Getting these two in the kitchen together, where he described his process for creating this new salt and she turned that process into the recipes below, was a pretty magical experience. Truffle & Friends is a finishing salt and these recipes are designed to provide a rich backdrop that lets the truffle flavor shine.

See Chef Natalia’s three uses for Truffle & Friends below:

Truffle Pizza


  • 2 tbsp minced garlic
  • ¼ cup extra virgin olive oil
  • 1 cup oyster or shiitake mushrooms
  • ¼ cup goat cheese 
  • ⅛ cup shredded parmesan
  • 6-8 leaves fresh basil
  • 1 pizza crust, 8-14” appx
  • 1-2 tsp Truffle & Friends


  • Prepare your pizza crust by brushing it with extra virgin olive oil. We used a sourdough woodfired crust that was fairly soft already but the olive will help keep the moisture on the crust
  • Preheat oven to 400 degrees
  • Chop mushrooms in half and saute in garlic and olive oil for a couple minutes, until mushrooms have browned 
  • Chop fresh herbs
  • Assemble mushrooms, crumbles of goat cheese and parmesan on crust 
  • Drizzle a little bit more olive oil on top. 
  • Cook until cheese is melted, about 15 minutes
  • Sprinkle top with basil and Truffle & Friends
  • Enjoy!

Asparagus Potato Truffle Cream Soup



  • 4-5 lbs soft skin potatoes, halved or quartered
  • 2 lbs asparagus
  • 2-3 quarts veggie or chicken stock 
  • 3-4 garlic cloves, minced
  • 2-3 shallots, chopped
  • 1 large yellow onion, chopped
  • 2 tbls olive oil
  • 3 cups heavy cream
  • ½ cup chopped basil
  • Optional sour cream or pesto for garnish
  • ½ tsp Truffle & Friends


  • Saute shallots, garlic, and onion in olive oil over medium heat until soft
  • Add chicken or veggie stock
  • Add potatoes and simmer until soft
  • Cut asparagus into quarters and add
  • Simmer until soft but not too long, so the pretty green color remains
  • Add pepper and truffle salt
  • Blend with an emulsion blender (if possible).  When most of the chunks are gone, add cream and fresh basil and blend again
  • Finish off with a bit of sour cream or pesto and Truffle & Friends

Creamy Truffle, Leek and Scallop Pasta 



  • 6 juicy scallops
  • 1 package Local Goods pasta
  • 3 cups heavy cream 
  • ½ cups dry white wine
  • Handful of shredded parmesan 
  • 1 large leek, cut finely
  • 2 shallots, cut finely
  • 4 tbls butter
  • 2-3 leaves of kale cut into thin strips
  • Pepper and Truffle & Friends
  • Chives for garnish 
  • Lemon and lemon rind and Truffle & Friends for finish



  • Boil pasta and set aside
  • Dry scallops thoroughly and sprinkle with truffle salt and pepper. Set on paper towel and set aside
  • In a saucepan heat up 3 tbls butter and cook shallots and leeks until soft
  • Add wine and cook for one minute
  • Add heavy cream and whisk over low heat
  • Add parmesan cheese and continue to whisk for a minute or so, until soup begins to thicken
  • Add kale and stir in
  • Pour on top of pasta and mix up
  • Heat up a frying pan with 1 tbls of butter and sear scallops, just 2-3 minutes a side
  • Set on top of pasta, add lemon rind, Truffle & Friends and chives for garnish



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