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?
Iris Miller says
I had my first (and only) taste of black truffles about forty years ago.We went to Disneyland Calif. to experience the new Pirates of the Caribbean and the new New Orleans “land”. For the first time we splurged and dined at the fancy restaurant in New Orleans Disneyland,overlooking the pirates. I ordered sirloin tips. the sauce was delicious,the taste was exquisite! I asked the waiter what those black things were on top of my sirloin tips he said TRUFFLES, it’s like mushrooms, well, It was the best taste my mouth ever felt. Since then three different times I have been gifted a bottle of “truffle oil” which was oil with1%truffle “FLAVOR “. Every time it was really disgusting.The oil tasted rancid and the flavor was bad, and linger on your tongue and in your mouth like garlic that had gone bad. It was not like anything I ever remembered of the taste of truffles.
Take Foie Gras From The Truffle Store says
Food lovers won’t hate you for hating truffles. In fact they’ll love you for sharing your friend’s annual truffles event, Trufflepalooza. Where and when is this held?
Tori Avey says
Contact my friend Erika for details: http://inerikaskitchen.com
Ed Simon says
I guess i’m in the minority, but I love truffles. A bit of truffle oil on tater tots makes them an extravagant appetizer. For Chanukah dinner, I made a mushroom truffle risotto with fresh Oregon truffles. No leftovers! I made a lobster truffle fettucine that was the hit of another dinner. The key is to use it sparingly, it should accent and not overpower the dish. maybe some day I’ll make a truffle kugel!
BTW, made your mushroom barley soup today. Excellent recipe—thanks!
Iris Miller says
I would like an invitation when Ed Simon makes that truffle kugel!
Kathleen says
I say buy some truffle oil, truffles & salt and truffle butter and you will have all the truffle flavor you need to get just the right touch without it being overwhelming. I do love the flavor that these condiments impart and you can use them at a much lower cost.
Virginia Williams says
I see where you are coming from, but I LOVE truffles! I live in Oregon and we have a thriving amateur mushroom hunting community that includes truffles. I don’t like all the incarnations truffles have traveled but 2 that I do like…truffle oil and truffle salt. On popcorn. On french fries. On steak. Very reasonably priced products if you know where to search. I have found them at Marshall’s and Ross Dress For Less!
camille says
I love the smell and taste of truffles. I have been to Paris many times and had the good fortune of eating in wonderful restaurants and experiencing truffles. They are way too expensive for my budget but have opted to use truffle butter (Whole Foods) and truffle salt (CIA shop on their campus). These both enhance the flavors of any foods you cook.
Michelle says
I’m going to weigh in with the minority here who love truffles! I love their earthy taste but can rarely afford this little taste of heaven:-( I’m frugally working on a small container of truffle butter that I’ve been hoarding. I’m down to half a container and it’s making me sad. lol
AlesJoe says
well i love all that thing i see here.
kristy says
I watched that same episode that night. It was so interesting – and I can’t believe how much truffles cost! It’s crazy! That said, I have had truffles in a few recipes and I’d be on the side of those that find it intoxicating. There’s something about truffles that make me just want to start shoveling the food in my mouth in a very unlady-like way. 😉
Liz says
I don’t think I’ve had anything made with truffles that has wowed me. I have truffle salt and have used truffle oil…then there’s the truffle butter I heard raves about to spread under chicken skin before roasting. I may have to try that before giving my final verdict. But spending big bucks on the actual truffle will never happen…I’d rather buy good chocolate 🙂
Lori Lynn says
With its intense sensuous earthy perfume…I cannot resist the truffle!
We don’t “need” Krug Grande Cuvée either, but how fortunate we are to be able to take pleasure in these treasures!
Great post Tori, and I really enjoyed reading all the comments.
LL
Thom says
Truffles, if used properly, are a great addition and “spice” of life. I rarely use them because they do not fit the flavor profile I am attempting to create in a dish. The sliced truffle on all dishes seems to be a look-at-me-I-am-a-gourmet fad. As with all things, they have a place and a purpose. Water and oxygen are the only true needs of living.
Linda says
Too much $$$ for a fungus.
Debbe says
I’d have to taste true truffles before I could have an opinion one way or the other. And I certainly won’t be able to afford that anytime soon, at the prices I’ve been hearing. If they’re anything like mushrooms I have tasted, I can take them or leave them. I do LOVE chocolate truffles, tho, and can actually afford them! 😀
Maria says
Truffles are ok, i think, but i rather have any other mushroom before truffles, they dont appeal for me that much. Even now that i live in France and have access to them, i dont really appreciate them, i think its more of smell wich gets people to use them. Or that they havent had chance to eat real wild mushrooms prepared minimal way. Truffle oil is one bottle wich goes untouched here, its too much stinging the smell or “taste”, wich overpowers everything where you use it. Or if i want to be nasty, i could say its way of hide inperfect taste of dish my using those. But everone’s should eat what they like/ have afford. Im glad to leave truffles to those who appreciate them.
Stephanie @ Eat. Drink. Love. says
I agree! I’m not a big fan of mushroom truffles, but I am a really big fan of the chocolate variety! 🙂
Magic of Spice says
I am afraid I am a fan…a big fan. However I enjoyed this article and the video, wow such a crazed evolution.
Ann says
I actually like truffles…but in very small quantities! I have to be honest – I am just as happy with truffle oil as I am with actual truffles.
Kim Bee says
I am not a fan of anything fungus like. I keep eyeing the oil but since I don’t like regular old mushrooms I am not sure truffle oil will go over well with me. I don’t understand the fuss. I mean it’s not like it tastes like chocolate or anything. I mean if there was a rare chocolate we had to have animals sniff out of the ground I’d gladly drop my mortgage payment down on it but until then I’ll hang on to my money.
Birdie says
I’m not a fan. I can’t stand the smell. Truffle oil = yuck. Chocolates = bliss.