Create a ChefSteps account to unlock 1 recipe of your choice along with a limited library of free recipes, guides, and classes.

Get unlimited access to all of ChefSteps with a [link Studio Pass membership.]

Buy this class or unlock all classes with a Studio Pass membership.

Already a Studio Pass member? [link Sign in]

Unlock 1 [contentType] for free or sign up for a Studio Pass membership and get unlimited access to all of ChefSteps.

Create a ChefSteps account to unlock it for free.

Someone already claimed this recipe with this link. If that was you, sign in to keep reading.

This one's had its moment. Get Studio Pass for full, unlimited access to everything we make.

Enjoy this recipe for free for a limited time. Start a Studio Pass subscription to unlock access to all of ChefSteps.

Become the smartest cook you know with access to thousands of chef-developed recipes, guides, and classes.

ChefSteps - Site Promo Banner - Default

Unlock access to all of ChefSteps with a Studio Pass subscription.

ChefSteps - Studio Pass Anniversary Promotion

ChefSteps - Black Friday Promotion

Unlock access to all of ChefSteps with a Studio Pass subscription, and cook smarter this holiday season.

ChefSteps - Year-End Promotion

Unlock access to all of ChefSteps with a Studio Pass subscription, and cook smarter this year.

ChefSteps - New Year Promotion

ChefSteps - Thanksgiving Promotion

Get unlimited access to all of ChefSteps with Studio Pass.

Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

In the pantheon of luxury ingredients, truffles are unique in that they’re primarily prized for their aroma that’s both heady and intoxicating, with notes of earth, musk, and fruit. But those volatile aroma compounds are fleeting. After a couple of days, they’re muted. Give it a week, and they’re basically gone. Which is why buying fresh truffles can be disappointing. If you get a bad truffle, you spent a ton of cash on a soil-smelling nubbin that might as well be dirt.  But what if you could make a “truffle” that delivers on that aromatic promise for a fraction of the cost of the real deal? And what if that homemade “truffle” not only looks like the real thing but also performs like it, ready to be shaved in razor-thin slices over pasta or finely grated over risotto? Well, we did that. Just like with our <a href="https://www.chefsteps.com/recipes/vegan-foie-gras-pate">Imfoiessible Pâté</a>, we’ve come up with a way to make one of the most luxurious ingredients around in your home kitchen. By using the same technique we use to craft our <a href="https://www.chefsteps.com/recipes/hi-tech-mushroom-burger">Hi-Tech Mushroom Burger</a>, you can transform a bunch of humble button mushrooms into a dead ringer for the fanciest fungi in the world.  So, skip the truffle supplement the next time you’re out, because with this little bit of kitchen wizardry, every night can be truffle night!

Truffaux (DIY Black Truffles)