Tuber magnatum

What You Should Know

Truffles are a type of subterranean edible fungi that are widely sought after for their unique and intense flavor and aroma. The most expensive truffle in the world is the Tuber magnatum or the Piedmont White Truffle, which is harvested mainly in Italy and can fetch a price of more than 3,000 euros per kilogram. The White Truffle grows in mycorrhizal relationship with the roots of deciduous trees and relies on animals to propagate its species. Pigs or dogs are often used by truffle hunters to locate these fungi as they can detect their aroma from above ground.

Learn more: 20 Fascinating Facts on How Truffles are Grown

In vitro studies have shown that the Tuber magnatum possesses anti-inflammatory properties and has demonstrated cytotoxic effects against certain cancer cells. Although it is not scientifically proven, truffles have been rumored to have aphrodisiac properties, and there have been anecdotal reports of increased sexual desire after consuming the Piedmont white truffle. The unique flavor and aroma of truffles have made them a sought-after ingredient in French, Italian, and Spanish cuisines. Despite the commercial value of truffles, commercial cultivation of the European truffle has not yet been successful.

The Tuber magnatum is only available for a short period from late September to late November or early December and its production is highly dependent on the climate and soil in which it is grown. In Alba, Italy, the annual White Truffle Fair and Market is held throughout October and November and culminates in a World Truffle Auction. The Tuber magnatum is known to occur in the Piedmont area of northern Italy and the Motovan Forest in Croatia and is highly prized for its rarity and exceptional quality. The Tuber magnatum has been gifted to influential people such as Pope Paul VI and King Vittorio III of Italy, making it a sought-after delicacy and a symbol of luxury.

In 1788, an Italian mycologist named Pico named the Piedmont White Truffle "Tuber magnatum." This name is still used today. "Tuber" is Latin for "lump or swelling," and "magnatum" means "of dignitaries."

Other names: Piedmont White Truffle, Alba White Truffle, The White Madonna, White Truffle Mushroom, German (Weiße Alba Trüffel).

Tuber magnatum Mushroom Identification

1. Fruiting Body

   The fruiting body is an underground, irregularly shaped mushroom that can range in size from 0.79 to 5.91 inches (2 to 15 cm). It has a smooth appearance, but is slightly bumpy under magnification. It is pale ochre in color and can sometimes appear greenish. The texture is firm, solid, and soapy and changes from white to pale yellow, ochre brown, or reddish brown. It often has flesh-red spots and thin, whitish veins.

2. Taste

   The taste is mild, sweet and slightly bitter, with a garlic notes. It should be eaten raw. After cooking, they lose their valuable aroma.

3. Odor

   Strong, a complex mixture of methane gas, fermented cheese and garlic.

4. Spore Mass

   Creamy white or yellowish in mass.

5. Habitat

   Tuber magnatum grows in deciduous forests on clayey-loamy soil that is rich in potassium and well-aerated, with pH values ranging from 6.8 to 8.5. They grow near trees such as poplars, willows, hazels, oaks, and lindens. Their season is short, lasting from late September to late November, and depends on the region.

Tuber magnatum Cooking Notes

It is usually eaten raw, and it is said that cooking the truffle will cause it to lose its unique aroma and flavor. To preserve the delicate flavors of the truffle, it is often thinly sliced or grated and added to dishes as a finishing touch, such as pasta, eggs, or risotto. Some of the most popular dishes featuring Tuber magnatum include truffle butter, truffle oil, and truffle-infused cheese. When using the truffle in cooking, it is important to handle it gently and use it sparingly, as its high cost reflects its unique and intense flavor.

Recipe: White Truffle Risotto

Ingredients

1. 1/2 cups risotto rice Arborio, Carnaroli, Vialone Nano

2. 2 shallots, minced

3. 4 tablespoons unsalted butter

4. Salt

5. 1/2 cup dry white wine

6. 1/2 cup Parmigiano cheese, grated

7. White truffle oil, at least 2 tablespoons

8. 1 white truffle

Instructions

1. Pour 6 cups of water into a pot and bring to a simmer.

2. Heat the butter in another pot over medium-high heat and saute the shallots for 2 minutes. Do not let them brown. Add the rice and stir well, then cook for 2 minutes, stirring often, until the rice is well coated and hot.

3. Pour in the white wine and bring to a strong boil. Stir often and let this cook down. When it is almost dry, pour in 2 ladles' worth of the simmering water and sprinkle about a teaspoon of salt over the rice. Stir constantly until this has almost boiled away.

4. Add 2 more ladles' worth of the water and continue. Repeat until the rice is al dente. Taste for salt and add some if needed. Pour in a little more water and stir in the Parmigiano cheese. Let this cook for 1 to 2 minutes, stirring often.

5. Turn off the heat and stir in the truffle oil. Use as much as you want, but at least a couple tablespoons. I would not use more than 3 tablespoons, though.

6. Serve in shallow bowls and shave the truffle over the top at the last moment.

Recipe: Tagliolini with White Truffles

Ingredients

1. Kosher salt

2. 1 ounces white truffles

3. 1/4 cups chicken stock

4. 12 tablespoons (6 ounces) unsalted butter

5. 1.5 pounds fresh tagliolini or other egg pasta noodle

6. 1⁄2 cups (about 6 ounces) freshly grated Parmigiano-Reggiano cheese

Instructions

1. Bring a large pot of salted water to a rolling boil.

2. Meanwhile, gently clean the white truffles with a brush, removing any dirt on the surface.

3. Add the chicken stock to a large sauté pan; place over medium-high heat and bring to a boil. Reduce the liquid by one-third, then turn the heat to low, add the butter, and gently move the pan back and forth on the burner until the butter melts and is incorporated into the stock. Season to taste with salt and remove from the heat.

4. Add the tagliolini to the boiling water and immediately stir to prevent the pasta from sticking together. Cook for about 2 minutes, or until the tagliolini begins to rise to the surface. Set aside about 1⁄2 cup of the cooking water, and drain the pasta in a colander, shaking the colander to drain well.

5. Carefully rewarm the sauce over low heat. (If it gets too hot, the sauce could separate; if that should happen, swirl in some of the reserved pasta water to re-emulsify.) Add the pasta and Parmigiano-Reggiano, and toss well to coat.

6. Divide the pasta among six warm plates. Use a truffle slicer or a small handheld mandoline to shave the truffles over the pasta. Garnish with more Parmigiano-Reggiano shavings, micro greens or herbs and serve immediately.

Recipe: White Truffle Vegan Butter

Ingredients

1. ¼ cup + 2 teaspoons soy milk

2. 1 ½ teaspoons lemon juice

3. ¾ teaspoon salt

4. ½ cup + 2 Tablespoons + 1 teaspoon refined coconut oil, melted

5. 1 Tablespoon white truffle oil

6. 1 teaspoon fresh thyme or ¼ teaspoon dried thyme

7. 1 pinch white pepper

8. 1 teaspoon liquid soy lecithin or liquid sunflower lecithin or 2 ¼ teaspoons soy lecithin granules

9. ¼ teaspoon xanthan gum or ½ + ⅛ teaspoon psyllium husk powder

Instructions

1. Curdle the soy milk

   Place the soy milk, lemon juice and salt in a small cup and whisk together with a fork. Let it sit for about 10 minutes so the mixture curdles slightly.

2. Blend the fats, thyme and white pepper

   Melt the coconut oil in a microwave so it's barely melted and as close to room temperature as possible. Measure it and add it to a food processor along with the white truffle oil, thyme and white pepper. Making smooth vegan butter is dependent on the mixture solidifying as quickly as possible after it's mixed. This is why it's important to make sure your coconut oil is as close to room temperature as possible before you mix it with the rest of the ingredients.

3. Blend the mixture together and place it in a mold to solidify

   Add the soy milk mixture, soy lecithin and xanthan gum to the food processor. Process for 2 minutes, scraping down the sides halfway through the duration. Pour the mixture into a mold and place it in the freezer to solidify. An ice cube mold works well. The vegan butter should be ready to use in about an hour. Store it in an airtight container in the refrigerator for up to 1 month or wrapped in plastic wrap in the freezer for up to 1 year. Makes 1 cup (215 grams), or the equivalent of 2 sticks White Truffle Vegan Butter.

Sources:

Photo 1 - Author: Nicolò Oppicelli (Creative Commons Attribution-Share Alike 3.0 Unported)

Photo 2 - Author: MatthiasKabel (Creative Commons Attribution-Share Alike 3.0 Unported)

Photo 3 - Author: Marco Plassio (Creative Commons Attribution-Share Alike 3.0 Unported)

Photo 4 - Author: Marco Plassio (Creative Commons Attribution-Share Alike 3.0 Unported)

Photo 5 - Author: MatthiasKabel (Creative Commons Attribution-Share Alike 3.0 Unported)