Only a few places in the world produce top-notch truffles—and Oregon is one of them. Oregon’s truffles pop up on the Willamette Valley’s culinary scene every winter, when they’re fresh and in season, making them an irresistible attraction for food fans throughout the region.
What is a truffle? In short, it’s a mushroom-like fungi that grows underground and brings unique flavors to a variety of cuisines. For more insight on the delicacy—where to find it, how to enjoy it, and how to forage for yourself—here are 10 fascinating facts you may not know about the beloved Oregon truffle.
The Willamette Valley is home to four species of edible truffles that are native to Oregon: the Oregon winter white, Oregon spring white, Oregon black, and Oregon brown truffles. Oregon winter white truffles are more of a beige color, while the Oregon spring truffle is more translucent and pale. As their name implies, Oregon black truffles are charcoal black—and Oregon brown truffles are a much more rustic orange. The species of truffle are distinguished by slightly different flavor profiles and aromas.
Oregon white truffles grow best near young Douglas Fir trees—especially in areas that are fairly clean and cleared out with little fallen debris; they tend to thrive near Christmas tree farms, as well. Oregon black and brown truffles, meanwhile, typically favor moist soils; often, these can be found in young forests with thick undergrowth and around streambeds. Both truffles grow best in the Willamette Valley and in the Oregon Coast Range foothills.
In 2021, the film "Pig" followed an Oregon truffle hunter (portrayed by Nicolas Cage) who left his solitary life in the woods to reclaim a stolen truffle-hunting pig.
The film reflected a long-standing history where pigs have long been used to hunt for truffles. These days, however, dogs are far more common as foraging companions. This is because dogs can smell the truffle’s strong aromas and can be trained to point out (but not eat) the fungi. When the trained dog becomes alert and starts to dig, foragers use their hand trowels to take over and carefully dig out the truffle.
Truffles, unlike other fungi and mushrooms, don’t grow above the surface; rather, they grow one to six inches below the ground. This is because they attach themselves to the roots of trees, creating a symbiotic relationship—one that they both contribute to and benefit from. When hunting for truffles, foragers have to dig in the ground, usually with a trowel, to safely scoop out the truffles without damaging them or the root system.
Truffles are a rare but pleasurable staple in food dishes, typically between November and March (when they’re fresh and in season). Check out our guide to truffles in the Willamette Valley, which includes a few eateries where seasonal menus incorporate the ingredient; a few popular stops include Left Coast Estate near Salem, the Newberg-based Wolves & People Farmhouse Brewery (which brews a stout with truffled hazelnuts every spring), and the French-inspired Marché in downtown Eugene.
Of particular note is SubTerra Kitchen & Cellar, which has earned acclaim for developing a variety of innovative dishes in Newberg. Specific selections may vary from season to season—but, in recent years, chef Javier Santos has offered French fries adorned with truffles, a risotto infused with truffles, a specialty cocktail crafted with the delicacy, and even a savory truffle ice cream.
Most often, truffles—and their unique aromas—are infused with a variety of food items. Pick up fresh truffles or truffle oil at the Oregon Truffle Festival, held every winter in the Willamette Valley, and take advantage of the strong aroma to pair them with savory dishes. They infuse best with fats and oils like butter, avocados, olive oil, and other fatty foods. You can also shave the truffle atop other foods, such as eggs and cheese, to add distinct flavors.
Note that when infusing foods with truffles, it’s best to place them in an air-tight container together for a couple of days before use.
Truffles only hold well for around three days—and may last up to a week. They must be washed, dried, and stored in a cool place. Because truffles are delicate, it is best to wash them with a toothbrush and water, slowly chipping away at the dirt covering the truffle.
After washing truffles, it’s important to dry them well with a paper towel and to let them dry. When storing them, it’s best to place them in an air-tight container, lined with a paper towel to soak up excess moisture, and place them in the fridge. The short shelf life means you’ll enjoy fresh truffles at restaurants around the Willamette Valley.
Oregon truffles grow in the same environment as the Willamette Valley’s world-renowned Pinot Noir, and both items contain hints of that earthy taste—making them a natural pairing. You’ll find winery events all season long where you can experience these exceptional pairings; Left Coast Estate, for instance, is known for its stunning location on restored oak savannas—and offers wood-fired pizzas studded with truffles during this special season. Check out the Willamette Valley Wineries Association’s events calendar for other upcoming truffle events this winter and spring.
Every winter, the Oregon Truffle Festival takes over the Willamette Valley with workshops, markets, specialty dinners, and other fun events celebrating the fantastical fungi. One of the undeniable highlights of the annual festival is the Joriad North American Truffle Dog Competition—North America's only truffle hunting race. As part of the fun, dogs and foragers race to find the most truffles. The first round of the race is open to all guests who buy a ticket.
Did you know that you can forage for truffles yourself? When truffles are in season, usually between November and March, local guides will load up their trained dogs and lead a guided hunt in Willamette Valley forests. Digs might also include education, a light lunch, and sips at a nearby winery. Learn about guided truffle foraging in the Willamette Valley.
