ChefSteps turns button mushrooms into shaveable "Truffaux"
Grant Crilly's imitation black truffles use truffle oil, binding ingredients and a charcoal coat, with macaroni and cheese as the office taste test.
Why this story? The video opened at a pace of 63,573 views a day, 9.2 times a normal first day on this channel (6,891).
The Modernist Hack to Transform Button Mushrooms Into Truffles
Things we can learn from the video
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- 2:02Cook quartered button mushrooms to concentrate their solids without browning them.
- 4:00Blend with black garlic, truffle oil, salt, MSG, sodium caseinate and Activa RM to build flavor and structure.
- 5:44Form irregular spheres, then brush them with food-grade activated charcoal for a dark exterior.
- 7:07Dry at 140°F for 24 hours, then refrigerate for another day.
- 8:28Crilly tests the finished Truffaux with a slicer and microplane to assess how they behave.
- 9:14Crilly and Nick grate Truffaux over macaroni and cheese, then serve samples around the office.
The button mushrooms need to do more than taste earthy. Grant Crilly wants them to hold together under a mandoline, fall into fine threads from a grater and look convincing enough to finish a plate of pasta.
That's the project behind ChefSteps' "The Modernist Hack to Transform Button Mushrooms Into Truffles," which has drawn about 53,000 views in 16 hours, already well beyond the channel's usual first-day audience.
Crilly calls the result "Truffaux." This isn't a way to grow actual truffles in the kitchen: it's a constructed substitute, with black truffle oil supplying aroma and a mushroom mixture engineered to behave like the expensive ingredient.
He starts by cooking quartered button mushrooms to concentrate them without browning. Into the food processor go black garlic, salt, MSG, sodium caseinate and Activa RM, a binding ingredient often called meat glue, along with the truffle oil. The mixture becomes irregular little balls, brushed with food-grade activated charcoal for that dark exterior.
The inexpensive starting ingredient doesn't make this a quick supper trick. Drying takes a full day, followed by another day in the refrigerator. Only then does Crilly test whether the finished spheres will shave and grate as intended.
Viewers are already asking the practical batch-cooking question: can the extras be frozen? Other comments suggest smoking them or making molds for a more truffle-like surface.
For the demonstration's serving test, Crilly and colleague Nick skip the elaborate restaurant plate. They grate Truffaux over macaroni and cheese, then wheel a cart around the office to hand out samples.
Published on Trari
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What viewers say
How do they freeze? It feels like something that i would make a big batch of and have two around at a time and then freeze and vacuum seal a bunch more pairs.
@dexterm2003See it on YouTubeTruffle counterfeiting about to go through the roof after this📈
@haha7836hahahSee it on YouTubeinteresting
a truffle oil flavoured truffle@josephmcgowan9936See it on YouTube
3 more comments
I hate truffles and yet here I am watching this.
@GwlyddynSee it on YouTubeI could see this being smoked.
@ShrimpizbugsSee it on YouTubeI would buy these at the store. Please distribute.
@NewtonHammingSee it on YouTube
Public comments from the video's page on YouTube
- Channel
- ChefSteps
- Subscribers
- 1,380,000
- Channel views, last 7 days
- 224,962
- Channel views, pace per day
- 75,317 (on a normal day: 27,624)
- Video published
- November 8, 2026
- Video views so far
- 52,694 (less than a day online)
- Video views, pace per day
- 63,573
The numbers
The truffle tutorial has already passed ChefSteps' usual full-day audience by a wide margin. Daily views across the channel are also running above their typical pace.
💡 Test your knowledge
Which dish gets the Truffaux treatment in ChefSteps' office taste test?
Crilly and Nick grate the finished Truffaux over macaroni and cheese before sharing samples with colleagues.


