If you have never tasted truffles, the succulent fungus that is worth more than gold, it should be on the top of your list as you travel through Europe. I have enjoyed delicious meals enriched by the savory flavor of truffles in France, Italy and Slovenia. On our first trip, I first tasted them at a campground restaurant outside Florence and then bought a jar of mushroom and truffle alfredo sauce to top the pasta I cooked at our campground in Venice. Since then, I can think of few flavors I crave more.
If you look carefully in grocery stores in Europe, you'll find sauces that include truffles. We made a special detour to Croatia specifically to pick up truffles as souveniers. While I shared most of the jars I brought home with friends, I looked for a way to stretch our share into as many meals as possible.
Ideally, you will make a white sauce from scratch and add the gourmet gems to the sauce as it warms. But I found that you could simply add two teaspoons of truffle sauce to one jar of Ragu Mushroom Alfredo Sauce. Vegetarians can simply omit the chicken.