After talking about good munchie-induced snacks on Tuesday, I thought I’d share a new recipe that I think is a perfect way to crunch and munch — and it’s a way to get some more magic mushrooms up in the mix!
So, on my shopping extravaganza last weekend I picked up some truffle oil.
Truffles are ridiculously expensive, so this isn’t real truffle oil. But hey, most balsamic vinegar isn’t real balsamic vinegar and it gets the job done for me most of the time. The way I see it, until I have a real kitchen with an island, butcher block, bamboo cutting boards, and stainless-steel fridge, I can get away with using cheaper versions of gourmet foods.
Some day I’ll do all my shopping at Dean & Deluca…
Anyway, when I saw the truffle oil, I got excited and decided I could make popcorn in it. Leah and I actually made it that night for The Feast. All we did was coat the bottom of a pan with about two tablespoons of the oil and then we added popcorn kernels in a single layer. And then kept a little spot for the air to escape!
So you just pop-pop-it, shaking occasionally to prevent it from burning (about ten minutes).
This is an awesome snack! First of all, it’s a whole and unprocessed. But also, since popcorn is a whole grain, you can totally have it as a side dish with your dinner. That’s what we did!
It didn’t have an overwhelming truffle flavor but it definitely tasted different than your regular popcorn. It’s…mature popcorn. You can totally pretend to be a foodie when you serve this popcorn to your friends.
And it really got me thinking, why stop at truffle oil? There are tons of other oils out there to play around with that I bet would impart a subtle and delicious flava flav in your corn that’s way better than old man Redenbacher’s.