Posted on 01/13/2003 11:00:41 AM PST by vannrox
An Australian scientist has made a discovery which is electrifying world fungal biology – a new truffle genus related to the famous Amanita family, or fairy toadstools.
The Amanita family is famed worldwide for the red and white-spotted toadstools beloved of children's fairy tales, the lethal Death Cap beloved of tabloid media, and a range of delicious edible fungi beloved of gourmets.
The find, by CSIRO Forestry and Forest Products mycologist Dr Neale Bougher, highlights Australia as one of the richest centers of truffle biodiversity on the planet. Until Dr Bougher discovered the new fungus in the rejuvenating forest landscape of a former bauxite mine near Perth, WA, no one had ever found a truffle – or underground mushroom - related to Amanita.
"It's not just a new species. It's a whole new genus," he explains. "Scientists have been looking for this round the world for well over a century – and here it is, in Australia."
Since the original find by Dr Bougher, he and colleague Dr Teresa Lebel of Melbourne's Royal Botanic Gardens, have identified no fewer than five new species of what has now been scientifically named Amarrendia – a marriage of the names Amanita and Torrendia, the two families of fungi most closely related to the discovery.
The CSIRO researcher was part of a team studying landscape rehabilitation at the Darling Escarpment bauxite mine run by Alcoa World Alumina Australia - regarded as a global benchmark for successful restoration – when he literally unearthed the new genus.
"I had my suspicions the moment I picked it up in the field. I got a bit excited – but I couldn't be absolutely certain. So I rushed back to the lab and put it under the microscope – and, immediately I saw the characteristic Amanita structures.
"I went crazy. At least, I am sure the people in the lab thought I was crazy. I was yelling "This has got to be a truffle Amanita," the (normally quite cool) Dr Bougher recalls.
The truffles in question are white and about the size of marbles, though Dr Bougher has since found specimens as large as a decent kiwifruit. More important for him, however, is what the truffle means for Australia's environment. First, it adds to a growing view that Australia is one of the planet's mega-biodiverse centers for truffles, which are important elements in soil health.
"So far we've found nearly 90 genera of truffles and over 300 species here. 35 per cent of the genera and 95 per cent of the species occur nowhere else on Earth," he says. "That rivals the uniqueness of our plants - and we're only scratching the surface in what we know about fungi."
Second, truffles are a favourite food of native marsupials like potoroos and woylies and rely on them to disperse their spores. Whether the Amarrendia truffles are safe to eat or not is unknown, as Dr Bougher says specimens are so precious every one has been taken into scientific collections. However, as no other truffle has proved poisonous and because they rely on mammals to transport their spores, he thinks it unlikely, in spite of their toxic Amanita relatives. He advises against anyone trying them until this has been checked out, however.
Third, underground fungi, including truffles, are essential to landscape health. Fungi like truffles unlock nutrients for native plants, and break down the tough Australian timber to form fertile new soil. They create hollows in logs where birds and animals can nest, and turn hard wood into food for insects.
Many eucalypts, wattles and sheoaks depend critically on certain fungi, making them a primary factor in the survival and renewal of landscapes. In fact, Dr Bougher argues, we face difficulty repairing and revegetating our landscapes unless the soil fungi are in place to help the trees and shrubs to grow, and nutrient cycling to re-establish. We need to include them in "best practice" restoration planning and operations.
"Many mysteries remain unresolved in the Kingdom of the Fungi – and Australia has a big role to play in helping to unravel them," he says.
"The 'truffle Amanita' is an example of how much there is to find. So far only about ten per cent of Australia's native fungi are known to science, yet they are one of the most pervasive and important life forms on the continent. "
The discovery came about as a result of a partnership in landscape restoration between Alcoa World Alumina Australia, Worsley Alumina Pty. Ltd., Murdoch University and CSIRO – highlighting the value of a team approach to science, he adds.
Note: This story has been adapted from a news release issued for journalists and other members of the public. If you wish to quote any part of this story, please credit CSIRO Australia as the original source. You may also wish to include the following link in any citation:
http://www.sciencedaily.com/releases/2003/01/030108071913.htm
Politics and truffle recipes !
Regards,
TS
The Other Truffle Recipe
Variations
Irish Dream
Replace vanilla extract with one small (single serving) bottle of Irish Creme, however when chilling centers, put in freezer instead of refrigerator. Centers will be soft, dip a few at a time.
Peanut Butter
Use 10 oz bag of peanut butter chips instead of the 1 cup of chocolate chips in the filling. Centers will be very firm, chill only until firm enough to scoop.
White Clouds
When dipping the truffle centers, use 2 cups of melted white chocolate instead of semi-sweet chocolate. When melting white chocolate, melt it slowly over warm water. Be sure the centers are very firm, or the white coating will be discolored by the chocolate.
Mint
Replace the vanilla extract with 1 tsp. peppermint extract. Or, for mints with more kick, replace with one shot of peppermint schnapps. Chill in freezer, centers will be very soft.
Toffee Chip
After stirring in vanilla extract, add 3/4 cup toffee chips, stir well.
*Be Creative, virtually any flavoring or flavored liqueur can be substituted for the vanilla extract. Careful, when using liqueur, the centers will not set up hard, and will be difficult to work with. Chill in the freezer, and keep them in the freezer while dipping the rest.
Semi-sweet, milk, or mint/raspberry flavored chocolate chips can be used in the centers or as a coating, and white chocolate can also be used as a coating. (White chocolate does not make a very good center).
Confused about what flavor your truffles are? Mark the tops with a code! Use white chocolate on dark truffles, dark chocolate on white truffles, use colored decorating gels, colored sprinkles, roll in cocoa or chocolate sprinkles, add a coffee bean, or mark with a special swirl!
*Secrets to Good Truffles
Occasionally, I've given my recipe to someone, and they've come back to me with a pout, saying that their truffles just didn't taste like mine. I see the same mistakes and problems over and over, so I thought I'd share a few tips and tricks with you.
Use only the best ingredients
If you want good results, you'll have to pay for them, both in money and calories. Use real butter, heavy whipping cream, real extracts (never artificial!), and real semi-sweet chocolate (if you use chocolate flavored chips, this recipe becomes a powerful explosive. Don't do it). Yes, they'll have more fat and calories, and yes, they'll cost more. If you choose to go cheap or lower fat, well, I'm not responsible for the mess.
When in doubt, use a thermometer
I have done enough cooking that I can usually time a recipe that calls for boiling candy to a certain heat. If you're not certain where that is, or if you're over or under boiling the filling, get a candy thermometer and use it. It doesn't make you less cool, it makes you more high-tech.
A Great tip!!!! Of course you are right on target as usual my friend!
There is a wonderful Milk Chocolate Run-Raisin Truffle recipe by carlo3b in The Clinton Legacy Cookbook. Yumm!
I'll be indulging today!
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