An Oregon-based mushroom expert discusses the wonders of the elusive truffle.

Tuscany, Piedmont, Périgord . . . and the Willamette Valley? The truffle, hailed as the “diamond of the kitchen,” isn’t just a European indulgence. Mycologist Charles Lefevre aims to prove that Northwest tubers can stand up to—or even surpass—their old-world counterparts. He brings together truffle hunters, prominent chefs, and diners at the Oregon Truffle Festival, running this year from January 15 to 18 in Portland and Yamhill, and January 21 to 25 in Eugene.

Read the full interview…