Blue Ridge Truffles
Estimated Inventory, oz : 0
Description/Taste
Blue Ridge truffles vary in size and appearance, depending on the season and growing conditions, and generally average 5 to 15 centimeters in diameter. The fruiting bodies are typically foraged around the size of a golf ball but can grow to much larger sizes, sometimes weighing up to one pound. Blue Ridge truffles also have an irregular appearance, found in round, oval, to knobbed shapes. Clean fruiting bodies showcase variegated light brown, tan, and dark brown hues, and the surface can be cracked, warty, textured, and slightly furrowed. Underneath the surface, the interior of the truffle is solid and marbled with brown and white hues. Veins in the flesh are light brown when young, growing darker with maturity. Raw Blue Ridge truffles have a firm and springy texture, and once cooked, they soften to a meaty, tender consistency similar to porcini mushrooms. This variety is known for its distinct earthy, fragrant, fruity, and sharp aroma. It has been described as a unique blend of moss, damp soil, and forest floor nuances mixed with aged cheeses. The flavor is rich, nutty, and mushroom-like, filled with umami-forward, savory cheese notes.
Seasons/Availability
Blue Ridge truffles are typically found in the late fall through winter in the United States, between October and January, sometimes February. In Japan, the species is foraged between October and January.
Current Facts
Blue Ridge truffles, botanically classified as Imaia Gigantea, are a rare species belonging to the Morelaceae family. Truffles are a type of fruiting body that develops underground at the base of trees. Blue Ridge truffles are a shallow species that typically form 10 to 15 centimeters below the soil surface and are solely wild, not grown in commercial cultivation. The species’ Latin name is derived from the name of Japanese mycologist Sanshi Imai, the first person to document the species in written records. Since this record in the late 20th century, the species has only been found in Japan and the Eastern United States. Blue Ridge truffles are also known as Giant Appalachian truffles and are a natural species that requires no soil augmentation to grow. The species is relatively unknown in the culinary world but is increasing in demand as chefs become aware of its versatility and distinct flavoring. Blue Ridge truffles are a rare, seasonal, and specialty species utilized as a finishing element over a wide array of culinary preparations.
Nutritional Value
Blue Ridge truffles have not been studied for their nutritional properties. More research is needed before conclusions can be drawn.
Applications
Blue Ridge truffles have an earthy, cheesy flavor prized as a finishing element or infused flavor in culinary dishes. It is important to note that truffles quickly lose their aroma. They should be used soon after purchase, and if they are going to be kept for more than three days, infusing the aroma into oil, butter, or salt is recommended to preserve its prized scent. Blue Ridge truffles are the most aromatic when served raw, but they can also be lightly cooked, developing a soft consistency with heat. Some of the most popular preparations add slices of the truffles into pasta or risotto. Pastas tossed in cream or cheese-based sauces complement the flavor the best. Blue Ridge truffles are also layered into grilled cheeses and other sandwiches or added to egg-based dishes. The species can be used similarly to other winter truffles in recipes and are commonly shaved and added to hot dishes for a few minutes to allow the slices to soften. Several articles about Blue Ridge truffles have noted that American chefs lightly poach and sear truffle slices, incorporate them into vegetable dishes, or use the truffles as an accompaniment to rich meat dishes. Beyond adding truffles directly to dishes, Blue Ridge truffles can be infused into marinades, honey, salts, oil, and butter. Blue Ridge truffles pair well with aromatics, including garlic, shallots, and onions, herbs such as tarragon, basil, and parsley, and meats, including pork, duck, and poultry. Blue Ridge truffles should be immediately used for the best quality and flavor. The truffles can be stored in an airtight container with rice to absorb excess moisture. They can also be wrapped in a paper towel, but the rice and towels should be changed daily to remove moisture and condensation. Blue Ridge truffles are also occasionally sold freeze-dried to extend their shelf life. These can be used like a regular fresh truffle.
Ethnic/Cultural Info
Blue Ridge truffles are named after an area of the Appalachian Mountains in the Eastern United States. The Blue Ridge Mountains are one of six mountain chains encompassed within the Appalachians and are considered to be some of the oldest mountains in the world. The mountain chain spans over 615 miles and is famously known for releasing a natural vapor that gives the mountains a blue hue. This phenomenon is due to the vegetation found in the mountains. Trees in these forests release volatile organic compounds that form air vapors that react with ozone molecules to scatter blue light particles, producing a hazy blue cast over the mountains. Beyond their name, Blue Ridge truffles are notably found in the ground by trained dogs. The most well-known truffle hunting dog species is the Lagotto Romagnolo, a breed with origins in Italy. This species has a keen sense of smell and has historically been trained for hunting. Lagotto Romagnolo can be trained with handlers to smell the truffles underground, and once the fruiting bodies are located, the dogs dig them up and retrieve them for their handlers in exchange for a treat or reward.
Geography/History
Imaia gigantea is native to select regions of Japan and the Eastern United States. Much of the origins of the species are unknown, but it is believed the tubers have been growing wild for centuries. Imaia gigantea was first described in written documents in Japan in 1933 by mycologist Dr. Sanshi Imai. Dr. Imai found the species in a forest in Nopporo, a region in the Hokkaido Prefecture of Japan. When the species was first documented, it was classified under the scientific name Terjezia gigantea. Truffles from this species were also later found in areas of the Appalachian Mountains, an expansive range that stretches across fifteen states in the Eastern United States. Since their first written documentation, Imaia gigantea has only been found a few times in Japan and was kept a secret in the United States throughout the late 20th and early 21st centuries. In 2007, American forager Alan Muskat was credited with raising awareness about Imaia gigantea in North Carolina, specifically, the truffles found in the Blue Ridge Mountains. Later, in 2008, a research paper was published in the Mycologia journal, highlighting the scientific name change from Terjezia gigantea to Imaia gigantea, gradually attracting attention from mycologists and foragers. By 2022, Imaia gigantea was featured in additional publications, sparking the interest of foragers in North Carolina. Today, Imaia gigantea is still localized to its native growing regions in Japan and the Eastern United States. The species is typically found in deciduous or mixed deciduous-conifer forests, especially around pine, oak, and fir trees. In Japan, the species has been documented in Kyoto, Tochigi, Gunma, Hiroshima, Hokkaido, and Tottori Prefectures. In the United States, the species can be found in North Carolina, Tennessee, Pennsylvania, and possibly other southern Appalachian Mountain states. When in season, Imaia gigantea is only foraged from the wild and sold in small commercial quantities. The Blue Ridge truffles featured in the photograph above were sourced through Wild Goods, a company based in Western North Carolina.
