On Sunday I watched a story on 60 Minutes about the most expensive food in the world– truffles. They talked about how European white truffles can sell for up to $3,600 per pound. Due to the increasing scarcity of European truffles and inflated prices, a black market has emerged around the truffle trade.
People love truffles. They are considered the ultimate foodie’s treat. Restaurants pay exorbitant amounts to stock them. A few shavings to top your meal can cost hundreds of dollars in France. They’re said to possess aphrodisiac qualities. Here in the U.S., food lovers are willing to spend $150 on a gourmet “truffle burger.”
Quite honestly? I don’t get it.
I didn’t even know what a truffle was until about 10 years ago. If somebody said the word truffle, I thought of a rich chocolate bonbon, not a fungus. It wasn’t until after college, when I ate at my first “super fancy restaurant,” that I learned what all the fuss is about. I saw the price of a truffle pasta dish and nearly choked on my breadstick. These rare mushrooms are worth their weight in gold.
I just can’t seem to jump on the bandwagon. I’ve tried truffles a few times, mostly at gourmet tasting events when my husband’s not around. He can’t stand the smell of them, so I never order them when we go out. He’s not a picky eater by any means, but truffles are on his “yuck” list, so I usually avoid them on his behalf. They’re super expensive, and I don’t particularly love them, so it’s no big loss on my part. Though it may shock many “gourmands” to read this, I’m not a big fan. They have an interesting flavor, but if somebody told me I’d have to spend the rest of my life without a taste of truffle, I’d be just fine with that.
And yet, many food lovers swear about the intoxicating, flavorful power of the truffle. Just what is it about this mushroom that excites so many, and makes them willing to pay through the nose for a taste? I’m sure my friend Erika Kerekes will weigh in– she hosts a popular annual event called Trufflepalooza, where every dish (even dessert!) is made with truffles.
Watch this video from 60 Minutes and let me know what you think. Are truffles really worth all this fuss? Have you tried them? Maybe I’m in the minority here. How do you feel about truffles?
Colleen Bierstine says
I definitely don’t get it! It seems ridiculous to pay hundreds for a fungus. I’ll stick to chocolate truffles instead 😉
Isabelle @ Crumb says
I’m on the fence about truffles – in some dishes, like a really great beef carpaccio or a creamy mushroom soup, they’re divine, but other times they overpower all the other flavours in the dish and, for lack of a better word, are way too funky-smelling. And a little truffle salt or truffle oil on an otherwise straightforward steak is pure heaven. 🙂
I guess it just boils down to using them judiciously, and only when appropriate. I think some restaurants throw them on everything in an attempt to be fancy.
Amy @ What Jew Wanna Eat says
That’s funny I just made bagels with truffle salt on my blog yesterday! Personally, I love truffles, but I don’t necessarily think they were worth the price. They are expensive mostly because they are hard to capture and the demand is there. Truffle salt is not especially pricey and I sprinkle it on anything to up the fancy factor- it is especially good in mac n cheese and mashed potatoes!
Nossi @ The Kosher Gastronome says
I’ve never tried real truffles, but they were selling black truffles in the Wegman’s near me for $200 each…under lock and key…i just thought it was so cool, but couldn’t imagine myself ever spending that kind of cash on food…
I had a potato dish with truffle oil in a restaurant near me which was amazing, but I’ve read that truffle oil is not nearly as good as fresh truffles…
Kelly says
Wow I had NO idea! I don’t understand it either quite frankly!
Lisavt says
Im with your husband… Can’t stand the smell. They smell like feet to me. My husband just does not like them period. Now morel mushrooms? Talk about a good earthy taste! And we like all other mushrooms (that we know of), just not the smelly truffles.
Kimberly (unrivaledkitch) says
I get it, but I do love truffles. I love truffle pecorino cheese and truffle prosciutto cotto. But I worked in an Italian Restaurant for a long time and by those standards if I didn’t like it I probably would of been fired. haha I would probably spend my money on something else if it came down to it but I keep on hand truffle salt and truffle oil black and white just in case I have a hankering for the flavor. I’ve had white truffles from Italy in Piedmont region that were flown in and it blew my mind they were insanely expensive. It gives food a different dimension and I don’t think there’s any flavor really like it. I’m a huge mushroom person. I like that its a special thing but I wouldn’t miss them too much. 🙂
Angel says
I’ll stick to Chocolate Truffles…. LOL… I know they are good!
Maggie @ Kitchie Coo says
I have never been able to splurge enough to try truffles, so I unfortunately can’t weigh in here except that I have had truffle oil at my parents and I thought it was very so-so. Nothing, for sure, to go ga-ga crazy about! Nice to have found your blog!
Be says
My partner surprised me with a small *black* truffle (maybe about 25 grams worth – was the size of a walnut in its shell; cost him maybe 27 euro or $32-33.) that he picked up fresh at one of the vendors at our local market. This was enough to make us a few dishes of about the best scrambled eggs I’ve ever had in my life with a small bit leftover to soak in olive oil.
The black ones go for 1000-1200 euro/kg or maybe $600-675/lb and have been told that they’re better than the white ones. It’s best to get them fresh if you can (a good dealer will seal your truffle hermetically on the spot) and to buy it as close to the time you’re going to use it as possible. It’s important, too, to buy them from someone you trust as there’re problems with unscrupulous vendors selling white ones dyed black or even soaking the truffles in oil and then selling what remains.
It’s a small luxury and one that I thought to be overhyped at first, as well. A small bit in a very simple dish changed my mind about that…am going to see if I can’t talk him into another truffle for my birthday, even.
As for the saffran – love it, love it, love it too. Unfortunately, got hooked on the nowadays really expensive and increasingly hard to find stuff from a country I believe the country I’m living in’s got sanctions against.
Erika {In Erika's Kitchen} says
I do love truffles – it must be a pheromone thing. They put me in a good mood no matter what.
If you ever come across them, try the Oregon white and black truffles they’re harvesting now in the Pacific northwest. They grow mostly among the roots of Douglas firs and are kissing cousins biologically to the European truffles. A lot less expensive (about $20/ounce retail) and with a funkiness that’s all their own. I adore them. The season is approximately December through March.
Tori Avey says
Will do, Erika! Wish they were harvested in summer, I’ll be headed through Oregon on a road trip to the BlogHer food conference. Can you buy them locally?
SusyCS says
Hi Tori,
I watched the story on Sunday, too, and, quite frankly, don’t get it either! I agree . . . truffles are definitely not worth all that fuss!!!
djaz says
My French cuisine instructor’s very first words in our class were:
“If you believe you need more than a knife, a fork, a spoon, a skillet and basic foods and spices to become a gourmet chef, you might as well leave now.” I did not exit the class and he was correct.
Keeping on hand a tad bit of truffle oil is probably, the best idea for someone who wants the flavor, infrequently, but I’m a big chunk ingredient fan in my kitchen. Our “peasant” – seen the prices, lately? – choices of mushrooms not only taste wonderful when prepared to their best credit, they present well – raw, or cooked.
Folks may, certainly, eat as they like and to their ability to pay, but I tend to agree with our author.
Enjoy!
Tori Avey says
Your French cuisine instructor is very wise indeed! 🙂
Nancy says
The Chinese knockoffs concerns me…how do you discern t
he difference?
Tori Avey says
Great question Nancy, wish I knew the answer! Maybe a reader will chime in with some tips.
Nancy says
I am with you all. I have voluntarily eaten dishes with truffles but always wonder what the madness is about. The flavor is earthy and rich and almost like “eating an aroma.”
Would I be upset at never having a truffle again? Not.
I do have a bit more zeal about truffle oil, however…in mashed/pureed potatoes, it adds a silky texture and a more subtle earthy flavor to the dish.
With all that said, I am on a mission to visit the restaurant on France mentioned in that 60 Minutes segment!
Chef Reid says
Sorry but Ilovethem. The otherchefsIwork with agree. Whenyouhavegoodtruffles and not the Chinese knock offs they are out of this world. A little truffle oil on a perfectly grilled steak at the end to finish it makes the meal unbelievable. Good truffle cheese with a glass of wine will send the evening in the right direction. Please send me all the truffles you don’t want and I will pit them to good use.
Tori Avey says
Maybe I’ve only been served Chinese knock offs! Hard to know, as I’ve only tasted them a few times. 🙂
adelep says
I love everything about truffles, from the earthy seductive smell, to the flavor that’s like nothing else. A couple of months ago, I was at Le Bernardin in NYC and had cod over artichoke barigoule, with shaved truffles and truffle butter; I was in heaven. But I have friends, who hate truffles — often they’re the same people, who hate the taste of cilantro.
Tori Avey says
That’s interesting! My husband and I love cilantro. But he can’t stand truffles. I’m ambivalent.
Steph says
I hate truffles and cilantro, but wish I didn’t. I love everything else, all day long. I love food and wish I didn’t hate those two, pretty commen , ingredients. Mayo sucks too.
JesC says
Agree wholeheartedly! Truffles are okay, but nothing to write home about — or mourn the loss of. By the way, just found your site a couple weeks ago, and LOVE the recipes I’ve found so far — thank you!
Tori Avey says
Thanks Jes! Happy you found your way here. 🙂
Matthias says
I absolutely agree with you.I once ate guinea-fowl stuffed with truffels. It was delicious, but the truffles did not top the meal, it was just a hint of earthy taste. Then I tried a small piece of it and was disappointed.
But, you said Truffles are the most expensive food, I thought it’s Saffron?
Tori Avey says
That’s a good point– not sure how saffron compares to truffles in terms of price. One thing is certain, I’d be much more comfortable spending some money on a good quality saffron than I would on truffles! 🙂
sara says
I have to agree with you – I’ve had dishes with truffle a few times in restaurants, and I’ve also tried truffled cheese, and I don’t hate it but I don’t love it…I think it’s fine, but not really something I want to pay a ton of money for.
Tori Avey says
Sara– exactly! I’m not repulsed by them, like my husband is, but I’m not crazy about them either.