University of Florida biologists studying fungal evolution and ecology have discovered three new truffle species, including one capable of commanding hundreds of dollars per pound within culinary circles.
The researchers describe their discoveries in a study published in the scientific journal Persoonia. Their work shakes up the Morchellaceae truffle family tree, with key insights related to perhaps the most commercially valuable truffle in North America, the Oregon black truffle. Gourmet chefs, who sometimes grate the odoriferous truffle over dishes or infuse butter with it, have been known to pay as much as $800 per pound for the delicacy.
For decades, the Oregon black truffle has been known scientifically as Leucangium carthusianum. It was originally found in Europe and later found in the Pacific Northwest, from California to British Columbia. However, recent genetic testing and field analysis by researchers from UF’s Institute of Food and Agricultural Sciences (UF/IFAS) revealed the North American variety is a distinct species. Scientists are giving this newly recognized species a name honoring the Cascadia region in which it is found: Leucangium cascadiense.
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