In the meantime, in a medium skillet over medium heat, sauté the mushrooms, minced garlic, salt, pepper, and slightly veggie broth till cooked down. Because of the general decline in the harvest of many edible myc-orrhizal mushrooms, costs have been steadily climbing, notably because the 1980s. However, the price of the Italian white truffle outshines all others, with retail prices increasing fourfold from round $1000 per kilogram in 1995 to $4000 per kilogram in 1999 (Anonymous 2000a). By 2000, retail costs had jumped to $5680 per kilogram in Milano, with $13,243 per kilogram paid for a 497-g specimen at the Alba Truffle Festival (Johnston 2000). The prices of the subsequent two most expensive species of mycorrhizal mushrooms are trivial by comparison, with Perigord black truffles produced in New Zealand and out of season to the Northern Hemisphere managing only $1450 per kilogram, about twice the 1999-2000 in-season price.
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