Content
The truffle mushroom is valued by gourmets all over the world for its unique taste and aroma, which is difficult to confuse and has little to compare it with. People pay huge amounts of money for the opportunity to taste delicious dishes that contain it. The cost of individual copies is so exorbitant that the “black diamond of Provence” really justifies the nickname given to it by French admirers.
What is a truffle
Truffle (Tuber) is a genus of ascomycetes or marsupial fungi from the Truffleaceae family. The fruiting bodies of these representatives of the fungal kingdom develop underground and in their appearance resemble small fleshy tubers. Among the variety of varieties there are edible ones, some of them are highly valued for their taste and are considered a delicacy.
“Truffles” are also called mushrooms that do not belong to the genus Tuber, for example, rhizopogon vulgaris.
They are similar in shape and growth characteristics
Sometimes such ordinary truffles are sold as real ones.
Why is truffle mushroom so expensive?
Truffle is the most expensive mushroom in the world.Its cost is due to its rarity and specific taste, which has been appreciated by gourmets for many centuries in a row. The leader in price is the white truffle from the Piedmontese city of Alba in the province of Cuneo. The World Auction of White Truffles is held annually in this locality, which attracts connoisseurs of these mushrooms from all over the planet. To estimate the price order, it is enough to give a few examples:
- in 2010, 13 mushrooms went under the hammer for a record amount of 307,200 €;
- a gourmet from Hong Kong paid 105,000 € for a single copy;
- The most expensive was a mushroom weighing 750 g, sold for $209,000.
Truffle sold at auction in Alba
The high cost can be explained by the fact that every year the number of mushrooms is steadily decreasing. In the regions where it grows, a decline in agriculture is observed; many oak groves where the fungus lives are abandoned. However, farmers are in no hurry to increase the area of their mushroom plantations, fearing a decline in prices for the delicacy. In this case, landowners will need to cultivate larger areas to get the same profit.
What types of truffles are there?
Not all types of truffles are valuable in cooking - mushrooms differ both in taste and in intensity of aroma. The most in demand are Piedmontese white truffles (Tuber magnatum), which are found in nature less frequently than others and bear fruit only from October until the onset of winter cold. The growing area covers the north-west of Italy, especially the Piedmont region and adjacent areas of France. The Italian or true white truffle, as this variety is also called, is also found in other countries of Southern Europe, but much less frequently.
The fruiting body of the fungus develops underground and consists of irregularly shaped tubers from 2 to 12 cm in diameter. Large specimens can weigh 0.3-1 kg or more. The surface is velvety and pleasant to the touch, the color of the shell varies from light ocher to brownish. The flesh of the mushroom has a dense structure, yellowish or light gray, in some cases reddish with an intricate brown-cream pattern. In the cross-sectional photo of a truffle mushroom, it is clearly visible.
Piedmontese white truffle - the most expensive mushroom in the world
Second in the popularity ranking is the black French truffle (Tuber melanosporum), otherwise it is called Périgord after the name of the historical region of Périgord, in which it is most often found. The mushroom is distributed throughout France, central Italy and Spain. The collection season is from November to March, with the peak occurring after the New Year.
The underground tuber usually does not exceed 3-9 cm in diameter. Its shape can be either round or irregular. The shell of young fruiting bodies is red-brown, but as it matures it becomes jet black. The surface of the mushroom is uneven with numerous faceted tubercles.
The flesh is firm, grayish or pinkish-brown. Like the previous variety, on the cut you can see a marble pattern in a reddish-white color scheme. With age, the flesh becomes thick brown or purple-black, but the veins do not disappear. The Perigord species has a pronounced aroma and a pleasant bitter taste.
Black truffle is successfully cultivated in China
Another variety of valuable mushrooms is the black winter truffle (Tuber brumale). It is common in Italy, France, Switzerland and Ukraine. It got its name from the time of ripening of the fruiting bodies, which occurs in November-March.
The shape is irregular spherical or almost round. The size can reach 20 cm in diameter with a weight of 1-1.5 kg. Young mushrooms are red-violet, mature specimens are almost black. The shell (peridium) is strewn with small warts in the form of polygons.
The flesh is whitish at first, then darkens and becomes gray or ash-violet, mottled with numerous white or yellowish-brown veins. The gastronomic value is lower than that of white truffle, the taste of which is considered by gourmets to be more pronounced and rich. The aroma is strong and pleasant, reminiscent of musk to some.
Winter black truffle is listed in the Red Book of Ukraine
Only one type of truffle grows in Russia - summer or black Russian (Tuber aestivum). It is also common in Central European countries. The underground body of the fungus has a tuberous or round shape, a diameter of 2.5-10 cm. The surface is covered with pyramidal warts. The color of the mushroom ranges from brownish to blue-black.
The pulp of young fruiting bodies is quite dense, but over time it becomes loose. As it grows, its color changes from whitish to yellow or gray-brown. The cut shows a marble pattern of light veins. The photo of the summer truffle matches the description of the mushroom and more clearly demonstrates its appearance.
The Russian species is collected in summer and early autumn
The summer variety has a sweetish, nutty taste. Quite a strong but pleasant smell, somewhat reminiscent of algae.
How is truffle obtained?
In France, they learned to look for wild delicious mushrooms back in the 15th century, resorting to the help of pigs and dogs. These animals have such a good sense of smell that they can smell prey 20 meters away. Observant Europeans quickly realized that truffles invariably grow in places where flies of the spinyfly family swarm, the larvae of which like to settle in mushrooms.
In 1808, Joseph Talon collected acorns from oak trees, under which truffles were found, and planted an entire plantation. A few years later, under young trees, he collected the first harvest of valuable mushrooms, proving that they can be cultivated. In 1847, Auguste Rousseau repeated his experience, sowing acorns on an area of 7 hectares.
Today, the largest supplier of “cooking diamonds” is China. Mushrooms grown in the Middle Kingdom are much cheaper, but are inferior in taste to their Italian and French counterparts. Countries such as:
- USA;
- New Zealand;
- Australia;
- Great Britain;
- Sweden;
- Spain.
What does truffle smell like?
Many people compare the aroma of truffles to Swiss dark chocolate. To some, its spicy smell is reminiscent of cheese and garlic. There are individuals who claim that the “Alba Diamond” smells like worn socks. However, you cannot adhere to a definite opinion without smelling the delicious mushroom yourself.
What does truffle taste like?
The truffle taste is mushroom with a subtle hint of roasted walnuts. Some gourmets compare it to sunflower seeds. If the fruiting bodies are kept in water, it acquires a taste reminiscent of soy sauce.
The taste perception of different people differs, but most of those who have tried this delicacy note that the taste, although unusual, is very pleasant. It's all about androstenol contained in the pulp - an aromatic component responsible for the specific smell of these mushrooms. It is this chemical compound that causes increased sexual desire in wild boars, which is why they seek them out with such enthusiasm.
Silent hunting with a pig
How to eat truffle
Truffles are consumed fresh as an addition to the main dish. The weight of the valuable mushroom per serving does not exceed 8 g. The tuber is grated into thin slices and seasoned:
- lobsters;
- poultry meat;
- potato;
- cheese;
- eggs;
- rice;
- Champignon;
- vegetable stew;
- fruits.
In the national cuisine of France and Italy there are many dishes with a truffle component. Mushrooms are served with foie gras, pastas, omelettes, and seafood. Red and white wines highlight the delicate taste of the delicacy well.
Sometimes mushrooms are baked and also added to various sauces, creams, and butter. Due to their short shelf life, fresh mushrooms can only be enjoyed during the fruiting period. Grocery stores buy them in small quantities of 100 g and deliver them to the point of sale in special containers.
How to cook truffle mushroom
At home, this valuable product is prepared by adding it to omelettes and sauces. Relatively affordable varieties can be fried, stewed, baked, after cutting into thin slices. To prevent excess fresh mushrooms from spoiling, they are poured with calcined vegetable oil, to which they impart their piquant aroma.
It is difficult to see the truffle mushroom in the photos of the dishes, since a small amount of this mushroom spice is added to each serving.
Interesting facts about truffles
Contrary to popular belief, underground mushrooms are best found by specially trained dogs. Breed and size do not matter, the whole trick is in training. However, among all four-legged animals, the Lagotto Romagnolo or Italian water dog breed is distinguished. They have an excellent sense of smell and love for digging in the ground by nature itself. You can also use pigs, however, they do not shine with hard work and will not search for a long time. In addition, you need to make sure that the animal does not eat the valuable mushroom.
Training dogs can take several years, so good truffle hunters are worth their weight in gold (the cost of a dog reaches 10,000 €).
The Romans considered truffles a powerful aphrodisiac. Among the fans of this mushroom there are many famous personalities, both historical and modern. Alexandre Dumas, for example, wrote the following words about them: “They can make a woman more affectionate and a man more ardent.”
Truffle slices are sprinkled on the dish immediately before serving.
Some more amazing facts about gourmet mushrooms:
- unlike other forest fruits, truffle pulp is more easily absorbed by the human body;
- the product contains the psychotropic substance anandamide, which has an effect similar to marijuana;
- in Italy there is a cosmetics company that produces products based on truffles (mushroom extract smooths out wrinkles, makes the skin elastic and smooth);
- the largest white truffle was found in Italy, it weighed 2.5 kg;
- The most intense aroma is emitted by fully ripe mushrooms;
- the larger the fruit body in size, the higher the price per 100 g;
- In Italy, you need a license to look for truffles in the forest.
Conclusion
You must try the truffle mushroom, since the taste of rare products is difficult to describe in words. Today it is not so difficult to get a real delicacy; the main thing is to choose a reliable supplier so as not to run into a fake.
