Directions

1. Heat a dry skillet over medium heat until water splashed on it gently sizzles

2. Remove about a 2 inch piece of Truffle Seaweed and break it up into the pan

3. Stir the seaweed to toast all sides. The Truffle Seaweed will start to fall apart

4. After about 1-2 minutes all the Truffle will become very small and powdery when crumbled, remove it from the heat once it does

5. Hand crumble and set it aside. If any bits do not disintegrate, return them to the pan and cook further

6. In a bowl stir and smoosh the room temperature Butter until smooth

7. Once the Butter is of uniform consistency, add a drizzle of Oil to make it soft and easily spreadable

8. Add the desired amount of Truffle, to taste. Start with a small amount and allow it to sit for several minutes before tasting and deciding if it needs more

9. Serve right away or store in an airtight container in the fridge. Can be formed into a ball by wrapping it in plastic wrap and rolling it into a ball before transferring to a dish