Its Pinot Noir has a juicy midpalate, satiny tannins, and a supple finish.

"How long were they sitting in a warehouse?Whereas the fragrance and quality on the American truffle is unmatched.” In America’s burgeoning truffle industry, few if any make such long journeys.. At.

in Vienna, Virginia, chef Chris Morgan has a Persian mushroom stew on the menu called Khoresht Gharch, a braise of chicken, oyster, and cremini mushrooms with garlic, onion, chicken stock, lemon and saffron.Morgan worked with local farmers to source truffles to shave onto the dish.When truffle season is over, Joon’s guests will shave Umbrian truffles onto their stew.. Morgan isn’t simply adding truffles to up-charge customers.

“There are truffles that grow in Iran.This is a dish you’ll see with mild mushrooms growing in northwestern Iran.

Truffles growing there, too.

Mushroom cultivation has skyrocketed in the last forty years in Iran.”.Pulse shallots, garlic, and salt in a food processor until finely chopped, about 12 pulses.

Transfer to a wide pot, and add oil.Cook, whisking often, over medium-low until shallots and garlic turn golden brown and bubbles in oil become smaller, about 11 minutes.

Turn off heat; add Aleppo pepper, sugar, cumin, caraway, coriander, Urfa biber, guajillo chile, and ají panca chile to pot, and stir to combine.Let stand 10 minutes..