The book: The Truffle Underground by Ryan Jacobs.
Last month, I read The Truffle Underground by Ryan Jacobs. This non-fiction book exposes the fraud, corruption, and even violence that goes on in the truffle mushroom industry – generally, without the knowledge of the consumer. As a lover of fungi, I was compelled to learn about the dark side of the delicacy known as truffle mushrooms.
Although the subject matter of The Truffle Underground intrigued me, the first 60 (or so) pages of the book did not. I thought the book got off to a boring start without any real hook. In fact, I felt like the writing was attempting to be intriguing – without much success.
After the slow start, however, The Truffle Underground really picked up. The book became compelling partly because the rampant corruption in the truffle industry is shocking, and partly because the writing starts to flow better after the first few chapters. Jacobs exposes issues in the truffle industry ranging from malicious sabotage of competitors, “under-the-table” dealings, tax evasion, and fraudulent mislabeling of much less valuable truffle species as the delicacy Tuber melanosporum. One thing that has especially stuck with me is that “truffle oil” is one of the biggest lies in the food industry: it is virtually never made purely from Tuber melanosporum, and oftentimes contains no mushroom in it whatsoever.
Overall, I’m glad that I read The Truffle Underground. Learning about the dark side of the truffle industry was unsettling, but it also provided me with a much more nuanced perspective of the industry. After reading this book, I will probably never eat any food product with the word “truffle” in its name (besides chocolates, of course). If you want to learn about the world of complexity and corruption that lies beneath one of the finest delicacies in the food world, I definitely recommend this book – just be warned that it can be a bit boring at times.
The bake: fungus lovers’ pizza.
While it turned out to be a fascinating read, The Truffle Underground turned me off of truffle mushrooms in the strongest way possible. So a bake that incorporated “truffle oil” or “truffle cheese” or any BS truffle product was out of the question. Instead, I turned to some other edible fungi that I love: Saccharomyces cerevisiae (bakers’ yeast), Penicillium roqueforti (blue stilton cheese), and Boletus edulis (porcini mushroom) – and combined them into one fungus-tastic pizza!
I didn’t follow any recipe for the pizza. I just bought pizza dough from the grocery store, then topped it with a homemade garlic-ricotta sauce, mozzarella cheese, bleu cheese, porcini mushrooms, and basil. I had read that a common mistake with homemade pizzas is overloading the dough with too many toppings, so I was pretty modest with the toppings. I baked my pizza on the top rack of an oven at 450 degrees (F), and took it out when the crust was lightly browned.
This pizza was AMAZING! I probably could have been more generous with the toppings, and also taken the pizza out of the oven a couple minutes sooner. That being said, it was still deliciously decadent, and the various flavors (garlic, ricotta, bleu cheese, basil, etc) worked well together. While I will probably never eat anything “truffle”-flavored ever again, I still love and appreciate edible fungi in the forms of yeast, mushrooms, and bleu cheese.