Milan, 3 November 2019
Our son has gone on a “tartufata” today with some of his friends to a place called Ovada, a town in southern Piedmont. I’m not sure if this word really exists in Italian, but what it means is that they have gone to a restaurant in Ovada, where they will order various dishes seasoned with tartufo, or truffle in English. ‘Tis the truffle season! Many an Italian is fanning out over the country where truffles grow to taste this delicacy. Alas! neither my wife nor I are terribly fond of the use of truffle in cooking. I’m sure some readers will gasp in horror at this admission. Our son certainly shook his head sadly when we admitted this to him – he, of course, is a great fan. My beef with truffle is that its taste is very intense, far too intense for me; even my son, fan though he is, admits that he can only eat a small number of dishes seasoned with truffle before it’s too much for him.
For those of my readers who have never seen a truffle, they grow in the ground, normally around the roots of certain trees.
They are not at all handsome-looking. They resemble pebbles, with a roughly roundish shape and rather knobbly. Normally, a number of them will fit into the palm of one’s hand. This next photo shows the two most common species of truffle, the white and the black (there are number of other types of truffles, but we’ll keep it simple).
An enduring image from my youth is the use of pigs to find truffles. It was one of those stories I heard, about French farmers – a pig on a leash in one hand, a basket in the other (and no doubt a smoldering gitane in the side of the mouth) – wandering the woods of the Perigord (a region of France famous for its truffles) looking for this culinary delicacy.
With their fine sense of smell, pigs are exceedingly good at locating the truffles buried in the soil. I don’t suppose pigs are used much any more. Clever people have figured out how to farm truffles, so I presume the foraging for wild truffles is mostly a thing of the past.
For those of a biological turn of mind the truffle is a fungus, one of perhaps 2 to 4 million fungi species (this is an estimate; only some 120,000 species have been formally described). It belongs to the Ascomycota phylum of the fungi kingdom, along with “good” fungi like morels, brewer’s and baker’s yeasts, and the penicillins, as well as “bad” fungi like the Candida fungi and ringworm, which infect us humans, as well various plant pathogens with colourful names like black mold, apple scab, rice blast, black knot and powdery mildews.
What actually set me off on this post was not truffles; it just so happened that our son went off on his gastronomic adventures at this time. It was actually mushrooms, which are members of another phylum of the fungi kingdom, the Basidiomycota, that got me to pick up my pen, figuratively speaking. As is our habit when we are in Milan, we’ve been walking the woods around Lake Como, and in recent days we’ve stumbled across a good number of very striking mushrooms. Perhaps the weather conditions have been particularly propitious, perhaps we have just happened to walk across mushroom-rich grounds. I have no idea if any of the mushrooms we’ve seen are edible; I’m certain that one of them definitely is not. They just struck me as being particularly handsome. Seeing handsome mushrooms actually started on our walk along the Kumano Kodo trail in Japan. Here is a lovely one we almost tripped over, growing as it was right along the path we were following.
Aren’t they just beautiful?!
We also saw a very nice species of bracket fungus on a large cypress tree on our last day.
Passersby had put 10-yen coins on the bracket fungus; this was the entryway to a large Shinto shrine, so I presume they play a role in animistic religions. I took the coins off, feeling that the fungus looked much better without them (and I hastily add that I put them back once I had taken my photo).
I’m very fond of bracket fungi. Years ago, when we were living in Washington D.C., my wife and I came across a lovely set of bracket fungi growing on a dead branch, during a walk in the woods. We brought the branch back to our apartment, where it brightened up the place. With great regret, when we left for Europe, we gave the branch and its fungi to a friend. I’ve always wondered what became of them.
But coming back to Lake Como, the first set of mushrooms we saw were these, growing under a pine tree.
Unfortunately, since they were in someone’s garden I couldn’t get any close-up photos. I rather suspect, though, that at least some of them – the ones to the left – were the fly agaric mushroom. This is a truly beautiful mushroom – but a hallucinogen if eaten in small amounts, and deadly if eaten in larger amounts.
These are the mushrooms that gnomes will often be pictured sitting under or on.
A little later, when we had entered the woods, we were lucky enough to come across a fly agaric in its mature stage on the side of the path.
It looks like something took a bite out of it; I hope it had nice hallucinations.
After that, we saw a number of other mushrooms peeking out from the forest floor as we walked along.
Lovely … But I have no idea what their names are (or their toxic or hallucinogenic properties) – I welcome any reader who knows them to tell me. In the meantime, my wife and I will continue traipsing through the woods and perhaps we’ll see a few more species of mushrooms to admire.
One thought on “MUSHROOMS A-FRUITING!”