Mushrooms are truly a gift from nature. These meaty, musky, and delectable little fungi are among the tastiest things that grow. And among the mushroom population, the truffle is king.
Truffles are a somewhat rarer group of mushrooms. They are a fungus that grows on tree roots, mainly beech, oak, poplar, birch, hazel, pine, and hornbeam trees. They can be found all over Europe and North America. Typically, they are located between the leaf and topsoil detritus and the soil itself, attached to tree roots. The name “truffle” comes from the Latin word tuber, meaning “lump” or “swelling.” It’s not uncommon for people to use trained pigs or dogs to locate truffles underground. Truffles can be found year-round.
The Different Types of Truffles
Truffles are highly prized for their earthy, musky flavor. Prices can range from $300.00 to over $2000.00 per pound. Of the many species of truffles, two are the most commercially valuable. The White Truffle, and its subspecies, is the most valuable. It has pale-colored flesh, is very pungent, meaty-tasting, and aromatic. These are highly sought after in high-end gourmet cooking. Black Truffles are more widespread, less pungent, and less aromatic. There are several other subspecies that are edible, but they are simply local variations of the two main types.
Truffles are typically used raw, sliced thin, and served over meats, eggs, and vegetables. Since truffles have a very strong flavor, a little goes a long way. To make better economic use of truffles and control the flavor more easily, sometimes truffle oil is used instead. Sadly (and much to the shock of many would-be gourmets), truffle oil contains no truffles at all. That’s right—your prized bottle of white truffle oil has never been near any species of truffle. Truffle oil is simply olive oil flavored with the chemical 2,4-dithiapentane, an acid-catalyzed compound of methyl mercaptan and formaldehyde. These are the organic chemicals in truffles that are thought to give them their characteristic taste and aroma. Truffle salts, a seasoning made from high-grade salt and dried truffles, are also commonly used. Truffle salts are made from both white and black truffles, and there are many different blends available. They truly impart the flavors, aromas, and character of truffles to whatever they are added to.
It stands to reason that sooner or later, someone would figure out how to pair one of the world’s greatest spices with the world’s most outstanding snack… popcorn. On its own, popcorn is a welcome addition to any gathering. Its wonderful characteristic aroma, taste, and lack of harmful additives have made it one of the most beloved culinary delights in history. Popcorn is also very friendly to many other flavorings such as Louisiana hot sauce, cheeses, caramel, peanuts, corn syrup, maple syrup, or just plain sugar and salt (as in kettle corn). Add to this list the sublime, earthy, musky taste and aroma of truffle salt, and this wonderful snack is elevated into a whole new world. The taste and smell are indescribable, with top notes of exotic musk, the smell of wet leaves, fresh-cut grass, the rich roundness of ozone like a spring rain, and much more… It’s a complete sensory experience.
Adding truffle salt to popcorn is very easy. It works best with oil-popped popcorn (so the salt has something to stick to), but it can also be used with buttered, air-popped, or microwave popcorn. Simply pop 1/3 cup of popcorn, drizzle with 2 tablespoons of butter or margarine, and sprinkle with 1/2 teaspoon of truffle salt. (Be careful—remember, a little goes a long way.)
Truffle salt may not be the cheapest spice (the average price is probably around $28.00 for a 3.5 oz shaker jar), but adding its full, rich, dark roundness to your popcorn is pure decadent luxury at its best… worth every penny, and then some. Everyone should try it at least once.
