So I’ve recently acquired some white truffle salt, which I love, and have been expiramenting with. Last night I made a fairly standard spaghetti sauce; crushed tomatoes, onion, garlic, celery, carrots, olive oil. Only I used my new truffle salt, but after reducing to the thickness I desired I found that concentrating the truffle flavor gave it an overly fungal note. Its still very much palatable but its just not quite right. Is there anything I can do to counterbalance this?