Princes are tall, noble mushrooms with feathered, golden caps that have a square-ish, marshmallow-like shape when young. They often crop up twice in a season, and are considered choice edibles.
These beauties appeared in July along a sidewalk edged with ivy. We carefully pried them out of the ground, marveling at their long stems, and carried them home.
Click on a photo to open the gallery:
Golden, feathered heads nestled in the ivy.
White, scaly stems pushing up through the leafy litter.
Six long-legged beauties, showing some tell-tale yellow bruising.
About 640 grams.
Cleaned and trimmed.
Unbroken veils, and an unmistakable almondy scent.
What would you do with such fresh, tender, aromatic mushrooms?
Click on a photo to open the gallery and see what we did.
We carefully tore some of them lengthwise into quarters.
The rough edges cook nicely on the grill.
A little char adds so much flavour.
The rest we cut up for the pan.
Beautiful, firm flesh, and so aromatic when cut open.
Into a hot pan with olive oil and a little garlic.
Half were finished with Sherry, half with cream.
No bread required, just amazing on their own.
About two months later, the same stretch of sidewalk revealed another crop. Unfortunately, they went unnoticed for a few days and were a little past their prime when we found them.
The veils are broken, the caps have opened fully, and the edges are starting to split.
Such a great haul, although they’re starting to lose their sweet scent.
We decided to dry these in the dehydrator.
A jar full of dried Princes, still heavy with a sweet, earthy aroma. They add their famous flavour to creamy sauces and casseroles.
Winter is truffle season in Oregon, so the weather can be tricky to plan around. We have been trying to arrange a hunt for a few years but have been foiled by soaking wet or snow-covered ground. This year things came together and we hired a wonderful guide, James, and his lovely truffle dog, Augie (click for larger images).
Hunting grounds: a 20 year-old Douglas Fir plantation in North West Oregon.
Our guide, James, and his truffle dog, Augie.
As Augie digs we gather round to intercept.
Augie gets a treat…
and we get…
truffles!
Because the fruiting bodies of truffles are all underground, it was quite a different style of mushroom hunting than what we’re used to. Rather than looking around for splashes of colour or tell-tale signs of mushrooms, we just followed Augie and watched as he bashed around happily in the woods. Augie is a Lagotto Romagnolo, so he’s born to hunt, swim, and retrieve, but he has also been trained from a young age to find truffles, and he’s really good at it. Never mind that they’re all 20-30 cm underground, he can smell them out and is quick to dig. As the dirt flies, James gets ready to distract Augie with a treat in one hand and to snatch up the truffle with the other. Although he prefers treats to truffles, Augie still managed to gobble a few of the precious things.
You can hire James and Augie for your own truffle hunt via their website: Terra-Fleurs.
Watch Augie do his thing:
Truffles don’t have much flavour, and the texture is firm and a little crumbly, like a raw mushroom cap. It’s best to slice them raw, as thinly as possible onto hot, fatty food to make the most of the intense aroma. The aromatic compounds are oil-soluble, so they’ll infuse fats with their wonderful scent. We put a wheel of Brie in with our truffles for a few days and it came out smelling strongly of truffles. We have heard people do the same with eggs and blocks of butter.
The scent of white truffles is difficult to describe; it’s wonderfully earthy, richly herbal and has high notes of spicy garlic. The black ones are also earthy with a sweetly sweaty character. They smell strongly of dark chocolate and have a distinct pineapple fruitiness. James says he can’t leave his truffles open and exposed to air on the drive home because the smell in the car just becomes overpowering.
Here’s what we did with some of our truffles (click for larger images):
Our collection of mostly white truffles with two large black ones, at top right.
White truffles start out white inside but gradually turn a warm cafe-au-lait brown as they ripen.
One of the best vehicles for truffles is a simple cheese pizza without garlic or other competing aromatics. The hot cheese carried the deep, intoxicating truffle smell, filling the room.
Another great option is atop grilled meat with a creamy, red wine sauce. The bitterness of the grilled endive was a great match.
The black ones usually grow further north so we were lucky to find a couple.
Sliced as thinly as possible.
Creamy scrambled eggs with Brie made for a wonderful base for black truffles and a very decadent breakfast.
October rains bring forth the mushrooms on the Pacific Coast, including the Boletus edulis. Known in France as cep and in Italy as porcini, it is treasured for its intense aroma and flavourful, meaty flesh.
Click through to see finding, weighing and cooking these delicious “little piglets”.
A while back, on a walk in the Ontario woods with Keith’s mother, we found a big food. We couldn’t just leave it there. We like to think we rescued it.