White truffle (Choiromyces meandriformis) photo and description

Practical value

Real truffles are edible. They have a mushroom flavor with deep roasted seeds or walnuts and a strong characteristic aroma. If a truffle is immersed in water and held, then it acquires the taste of soy sauce.

The most appreciated by gourmets are Perigord, Piedmont and winter truffles, which grow in oak and beech groves in Southern France, Switzerland and Northern Italy, where they are of great industrial importance. In Russia, one species is found - summer truffle (Tuber aestivum).

In France and Italy, dating back to the 15th century, the practice of searching for truffles growing in the forest with the help of specially trained search dogs and pigs, which have a phenomenally fine scent, is widespread: they are able to smell truffles underground at a distance of up to 2000 m. searching for truffles is also the so-called "Hunting for flies"; it is based on the fact that some flies from the family lay eggs in the soil in the vicinity of truffles (the larvae of these flies use the fruiting bodies of truffles for food), therefore, a truffle can be found under the foliage, having noticed midges swarming above it.

Contrary to popular belief, truffles can still be cultivated. There were already successful attempts in 1808. It was noticed that truffles only grew between the roots of some oak trees. In 1808, Joseph Talon (Joseph talon) planted acorns from those oak trees under which truffles were found. A few years later, when the trees grew, truffles were found under the roots of some of them. In 1847 Auguste Rousseau (Auguste Rousseau) planted 7 hectares of such acorns and subsequently collected a large harvest of truffles, for which he received a prize at the 1855 World Exhibition in Paris.

At the end of the 19th century, 750 square kilometers were planted with truffle groves, from which up to 1000 tons of "black diamonds of culinary" were collected. However, due to the decline of agriculture in France in the 20th century, many of the truffle groves were abandoned. The average fruiting period of truffle oaks is about 30 years, after which the yield drops sharply. As a result, although 80% of all truffles harvested in France come from special oak plantations, the annual harvest has dropped dramatically. Local farmers are opposed to new plantations, fearing a serious drop in prices for this delicious mushroom. The number of harvested truffles is decreasing from year to year. In recent years, the harvest of these mushrooms has not exceeded 50 tons. Currently, truffles are cultivated in the USA, Spain, Sweden, New Zealand, Australia and the UK.

French experts demand to ban the mixing of European truffles and Chinese ones, as this ultimately strongly affects the reputation of European products for which such mixtures are issued.

Other truffles

White, or Polish, or Trinity truffle (Choiromyces meandriformis) has a fruiting body with light pulp, similar in appearance and size to a potato. Edible. It grows in the forests of Western Europe, Ukraine, Belarus, as well as in the regions of central Russia (earlier it was mined in large quantities in the vicinity of Aleksandrov and Sergiev Posad).

Among the so-called steppe truffles, "tombolans" (genus Terfezia) are also edible. They grow in Southern Europe, North Africa, South-West Asia - in Azerbaijan on the Absheron Peninsula, in Nagorno-Karabakh, in the valley of the Araks River, in Central Asia and in Turkmenistan (Terfezia transcaucasica). In the same areas, the steppe truffle grows (Terfezia boudieri).

Sometimes truffles are mistakenly referred to as inedible basidiomycetes from the genus Scleroderma (a group of gasteromycetes), whose fruiting bodies look like round and oblong yellowish tubers 3-10 cm long; found in forests, parks; fruiting bodies are at first dense, blackish inside with light veins, unpleasant smelling; later their contents are sprayed.

Reindeer truffle, inedible for humans, is a species of the Elafomitses genus, which serves as food for rodents and deer.

Where and when can you find white truffles?

Experienced mushroom pickers know where to look for this delicious mushroom and return to them every year. “Masters” in search of this mushroom are cows and goats, their delicate sense of smell allows them to recognize a mycelium with truffles under a blanket of leaves, after which they open the surface and eat the found mushrooms.

This often serves as a hint to mushroom pickers looking for a gourmet truffle. That is why in some regions the truffle is called “cow's bread”. But, not in all forests you can find grazing cattle, therefore, most often mushroom pickers have to rely on their own knowledge and intuition.

White truffle is widespread on the territory of Russia, It grows mainly under oak trees, but it is often found under coniferous crops - pine, spruce, hemlock. White truffles can often be found in mixed forests, as well as in birch and aspen forests. In some countries, this variety is considered very rare and even listed in the Red Book. But, on the territory of Russia and neighboring countries, so far, white truffles are not threatened with extinction.

The fruiting season for white truffles begins around the end of July or at the very beginning of August, and ends in October-November. The fungus prefers warmth, so if the fall is cold, the fruiting season may end much earlier. Truffles need loose, alkaline soil, moisture and warmth to grow effectively.

Finding the mushroom is not easy, because most, if not the entire fruit body is hidden underground.

Experienced myceliums pay attention to the relief - if they see protruding bumps and bulges under a layer of foliage, they must check this place - a whole colony of truffles may be hiding there. Rarely, the mushroom grows singly - most often it occurs in large groups - up to 30 pieces

What can you cook

However, if you do decide to prepare your own white truffle dish, we recommend that you carry out the preparation step by step. As a result, you will get a good effect.

Let's find out what dishes can be prepared from white truffles, the main thing is how to competently approach this issue.

Primary processing

To begin with, it is recommended to perform initial processing. Although the white truffle is an absolutely edible mushroom of the fourth category for humans, it is nevertheless necessary to properly prepare it for use in order to maximally protect yourself and your loved ones from a possible result.

To begin with, the mushroom is thoroughly washed in water. At this stage, all dirt is removed, as well as foreign elements in the form of earth, dry herbs, needles, leaves, and so on.
Then, the mushrooms are placed in a deep saucepan and poured over with cold water. It is recommended to leave them in this form for a couple of hours.
After the mushrooms are washed well. Further, depending on the purpose of the fish, the method of further processing is selected. Perhaps the white truffle is immediately prepared for cooking, or it is sent off for grocery shopping. By the way, boiling this mushroom will take only 5 minutes in boiling water.

Delicious sauce

Restaurant chefs who have an unconditional Michelin star note that white truffle makes a delicious and rich sauce that will make any dish sparkle with colors.

So, to make the sauce, you need a fresh and pre-washed well soaked white truffle. It needs to be cut into small cubes.

A few tablespoons of zero fat sour cream are added to it. A little salt, nutmeg, and also herbs are added.

If you have a favorite herb like parsley, you can also chop up a small bunch.

All ingredients are put into a blender and started. It is necessary to obtain a uniform consistency. This sauce is incredibly aromatic and delicate, it will decorate any dish.

Sublimate (drying)

Dried truffle is not only an ideal decoration, but also a seasoning.

In order to dry the truffles, you need to use the following algorithm of actions.To begin with, the truffles are soaked well in water for several hours. Then they are thoroughly wiped off with a towel and allowed to dry.

Turn the oven to 80 degrees.

Cut the truffles in half, then cut into thin slices. Spread the plates out on parchment paper and place in the oven. Check and stir periodically to ensure that the truffle plates do not stick together.

Once they are completely dry and break in your hands, remove the truffle from the oven. Let the plates cool, and then, gently arrange them in the jars. Store in a dry, and most importantly, dark place.

If you want, you can grind the truffle in a coffee grinder, then you get a unique tasty seasoning.

Pickled truffles

Pickled truffle is a truly exquisite dish that will impress you. To prepare pickled truffles, soak the mushrooms in water for several hours.

Mushrooms are soaked, pouring is prepared.
To do this, you need 500 ml of water.
Add a few peas of pepper, citric acid on the tip of a knife, a tablespoon of sugar, half a teaspoon of salt there.
The mixture is thoroughly mixed and sent to the fire.
The mixture is heated for about 5 minutes, after which it cools down.
Truffles are recommended to be cut into small quarters so that the mushrooms fit tightly into the jar.
Onions cut into half rings should be placed between the layers.
Spread truffles as tightly as possible.
Also add bay leaves and a few peppercorns to the jar.
Pour in the prepared and cooled mixture.
Close the jar with a sterilized, clean lid.
It is recommended to store such truffles in a cool, dark place.

You can eat it after a couple of weeks.

Description of white truffle

The diameter of the fruiting body is 5-8 centimeters, in large specimens it can reach 15 centimeters. The weight is 200-300 grams, and sometimes it reaches 500 grams. The fruit body is tuberous, rounded-flattened, its surface is felt, fibrous. The color is yellow-brown.

The flesh of the white truffle is mealy, firm, yellowish in color. In structure, the pulp resembles a streaked potato. Her smell is specific. Mushroom pulp tastes like walnuts or roasted seeds.

Where white truffles grow

White truffles bear fruit from late July to November. They grow in coniferous and deciduous forests. They can be found among young pines, aspens, nuts, and birches. White truffles prefer clay and sandy soil. They grow at a depth of 8-10 centimeters, sometimes you can see a small tubercle on the surface, but they rarely appear on the soil surface.

White truffles are very rare. They do not bear fruit every year. According to research, the peak yield of white truffles coincides with porcini mushrooms.

Evaluation of the taste of white truffle

White truffles are rare edible mushrooms. According to their taste, they are referred to the 4th category. They have a specific, not mushroom, but more meaty taste. The most delicious are ripe fruit bodies.

White truffles are eaten both dried and fresh. These mushrooms are most piquant in seasonings and sauces. In Russia, white truffles began to be appreciated only in the last 10-15 years.

In the Kostroma region, white truffles are called "cow's bread". When animals graze in forest clearings, they find truffles by smell and dig them out of the forest floor, eating the upper surface that sticks out above the ground. On the sites dug by cows and sheep, mushroom pickers find places where white truffles grow.

Other mushrooms of this genus

The black French truffle is considered the most exquisite truffle. This species is common in France, Spain and Italy. Black truffles develop and grow underground, depending on shrubs or trees for their life.

The black truffle looks like a dark, almost black tuber.His flesh is light at first, but over time it darkens and acquires a purple-black color with white veins. The fruit body has a tuberous, rounded shape, its diameter is 3-9 centimeters. The black truffle is covered with numerous small irregularities.

White truffle is a delicious edible mushroom.

Black truffle has a strong characteristic aroma and a bitter aftertaste. The smell of these mushrooms is so pronounced that it attracts wild pigs, and the animals dig the fruit bodies out of the ground. Therefore, truffles are harvested using trained pigs as well as dogs. Black truffles bear fruit from December to March. These mushrooms are cultivated in China. Gourmets especially highlight the strong aroma of black truffles, some say that they smell like chocolate, while others - forest dampness and alcohol.

Truffle Italian or real white truffle has an underground fruiting body, irregular tuberous shape. The diameter of the fruiting body ranges from 2 to 12 centimeters, and the weight is 30-300 grams, sometimes there are specimens weighing more than 1 kilogram. The surface of the Italian truffle is uneven, velvety, brown or light ocher in color. The pulp is dense, whitish or yellow-gray in color, sometimes with a red tint. The pulp has a pleasant taste, similar to cheese with garlic.

Italian truffles form mycorrhiza with willows, oaks, poplars and lindens. They grow in loose calcareous soil at different depths. These mushrooms are most common in northwestern Italy, southern France and other areas of southern Europe. They bear fruit from summer to winter. Like black truffles, Italian truffles are harvested with the help of trained pigs and dogs. In Italian cuisine, these delicacies are mainly used raw. They are grated, added to sauces and used as a seasoning, as well as thinly sliced and added to salads and meat dishes.

White truffle-like mushrooms

Unripe specimens of Choiromyces meandriformis can be confused with a particularly high quality truffle - the white Italian truffle (Tuber magnatum). This is the rarest and most expensive species. It grows piece by piece and is usually hidden underground. To find it, you need to be very careful, since people do not smell it, but flies do, and it is their swarming that the mushroom picker should notice.

Given that the average consumer is not so well versed in varieties, it is profitable for unscrupulous traders to sell the cheaper Choiromyces meandriformis instead of Tuber magnatum.

Truffles are especially hard to find since you can't see them. This mushroom does not push up the cap and does not release spores - it keeps them inside its not too noticeable shell. During harvesting, the truffle begins to emit an almost imperceptible smell. It attracts animals that feed on mushrooms, and thus gets the opportunity to spread its spores in the manure of those who ate it.

Important! If you don't know if you have a truffle, cut it with a knife. On the cut of the solid core, a beautiful pattern similar to marble will be obtained.

Search tips:

Focus on animals. Voles, squirrels, and chipmunks love these mushrooms as much as humans do. And if you see signs that animals have been digging in this area, then there may be mushrooms there. If you find one, then a second can be found nearby.
Look near tree roots. Each type of truffle forms mycorrhiza with a specific type of tree. Whites grow near beeches - you can hardly find them under maples and cedars. But you can look under the pine trees or Douglas fir.
Once you've found a suitable area, push your hand under the leaf layer near the trunk. If you find a solid, rounded object about the size of a walnut under your fingertips, it's a truffle. There may be several of them nearby. When harvested, return the foliage to its original location.
Smell what you have found. If the find smells of an earthy, garlic, pungent odor, then it is ripe and edible.
If the weather is cool and cloudy, it has recently rained, then the truffle temporarily does not smell - it needs to warm up to give its aroma.If you picked unripe mushrooms, wrap them in a napkin and refrigerate for 1 week; there they will ripen.

Growing methods

The cost of this mushroom is over 1000 USD per 1 kg. They are trying to grow it at home.

In France, truffle cultivation began in 1806, when oaks were planted, under which the first harvest of a delicious plant appeared. Since then, the French have each increased the cultivation area of this tree species and have sold up to a thousand tons of truffles a year.

China is the leader in the production and cultivation of these mushrooms among countries such as America, Sweden, Spain and Australia. But they are not as fragrant as French ones, their quality is much lower.

Growing at home

The fruit body, the edible part itself, or, as is customary among mycologists, apothecia, is the carrier of spores. Growing mushrooms on your own is not easy. But knowing their cost, it's worth giving it a try. Although this will require a rather big start-up capital and an extremely serious approach, in particular, a theoretical one.

To do this, the sprouts (sprouts that emerged from the seeds) of the oak should be infected with mycelium and wait 14 days. After emergence, place the seedlings in sterile conditions and wait for the mycelium to grow and anchor in the roots of the oak.

After that, the cultivation of seedlings in winter is continued in the nursery.

The nursery must be quarantined. Everything must be sterile to make a real delicacy.

After 12 months, the mycorrhiza will fully develop. And when the seedlings grow up to 20 cm, they can be settled in a permanent place.

NPK fertilizers must be applied. To increase yields, preparations containing copper, zinc, magnesium, iron and boron are used.

Weeds are destroyed with herbicide preparations.

There should be no cracks in the soil between young oak trees; they must be covered with earth and watered. Do not plant near chestnuts, willows or poplars. Delicate elite truffles do not tolerate such a neighborhood. They will gladly grow not under oak trees, but under olive or citrus trees.

White truffle description.

The most popular gourmet variety of truffles is considered to be black - they are served in elite restaurants, they have an unusual delicate, meaty taste and an indescribable smell. But, white truffle differs from black, not only in external characteristics, but also in composition and taste. White truffle is also part of the Truffle family.

It is important to note that the appearance of the white truffle is very different from the traditional fruiting bodies, which consist of a cap and a leg. The fruit body of a white truffle is apothecia, which can be completely submerged in the soil or slightly protrude above the surface

In appearance, a truffle is similar to a potato tuber - it has an irregular rounded shape, its surface is smooth.

The young mushroom has a white, smooth surface. In mature mushrooms, it acquires a yellowish tint, becomes wrinkled - covered with winding veins. With age, spots of irregular shape with a reddish tint can appear on the surface of the fungus. The volume of the fruit body is up to 12 cm. White truffle spores are large, spherical, with processes.

Description of the mushroom

Black truffle (Tuber melanosporum) belongs to the Truffle family and Truffle genus. The mushroom is also called Perigord truffle, or black French. This revised name is due to the fact that most of the range falls on the French region of Perigord. This type is the most sophisticated and expensive.

Appearance

The mushroom has an external form of a tuber disproportionate in its structure. The body has 4 to 6 faces. The diameter of the tuber is 7-8 cm. The weight of one mushroom is up to 400 g. The color of the surface of the fruiting body depends on age. Young truffle is dark brown in color. Over time, the top layer turns charcoal black. If you press on the surface of the body, the color will turn dark orange.

The pulp is light, darkens over time from ripening spores and acquires a purple hue. The structure of the body is marble, with many white or light pink veins. The taste of the pulp is intense, characteristic with a chocolate note and light bitterness. The aroma is pronounced.

Microscopically small spores are oval or fusiform, strongly curved. The color of the spore powder is dark brown. Fruiting of the species lasts from early December to mid-March.

Places of growth

The Perigord black truffle grows not only in Perigord. Mushrooms of this species are found in other regions of France:

Dordogne;
Vaucluse;
Gironde.

The species is also found in the north of Spain and Italy. China is the world's leader in the number of artificially grown black truffles. The Chinese counterpart is more common due to its low price. However, the quality of such mushrooms is significantly inferior to French ones.

Similar species

Besides the classic black truffle, there are other varieties with similar characteristics:

Russian summer black truffle (Tuber aestivum): the fruit body reaches 12 cm in diameter, the mass of the mushroom is up to 450 g. With age, the color of the pulp changes from white to gray-brown. The taste gives off nuts. Places of growth - Crimea, the Caucasus, the European part of Russia. The species grows under pine and oak trees. The fruiting period is from June to mid-October.
Black Burgundy truffle (Tuber mesentericum): this species is characterized by a rounded shape and weights up to 310 g. The diameter of the fruit body is up to 9 cm. The pulp has a light brown tint with a marble structure. The aroma contains notes of cocoa.
Black winter truffle (Tuber brumale): rounded fruiting body, 7-20 cm in diameter. The mass of the mushroom reaches 120 g. The surface of the body has a purple hue and is covered with growths. The aroma is musky, pronounced. The fruiting period occurs in early November - mid February. Requires hazel or linden for growth. Growing places - Italy, Ukraine and southwest Switzerland.
Himalayan black truffle (Tuber himalayensis): fruiting body usually weighing up to 50 g, with a pronounced nutty flavor. Finding tubers is difficult due to their small size.

Growth features

The mushroom grows at a depth of 35 cm

Truffle belongs to marsupial mushrooms. Such species have the following growth characteristics:

The edible body is in the ground, at a depth of 10 to 35 cm.
The soil for growth must contain lime in its composition.
Certain tree species are essential for the good development of a truffle.

The black truffle species needs hazel or oak roots to form mycorrhiza. Other trees are not suitable for proper development.

The tree provides the truffle with the necessary complex of minerals, and the mycelium enhances the ability of the root system to absorb water and salt.

Cooking use

In most cuisines of the world, truffle acts as an additional element to the main dish. An average of 8 grams of mushrooms are used per serving. In France and Italy, truffles are canned in jars, like ordinary mushrooms. They are marinated in wine and then poured with Provencal oil. White truffle oil, which is flavored with pasta or spaghetti, is very popular with gourmets.

Primary processing

Truffles are thoroughly washed in cold water, then stewed in wine and peeled. Not everyone knows how much to cook mushrooms. The heat treatment of these fruit bodies should not be too long, it is enough to hold them in a preheated oven for five minutes. In general, white truffles are best served raw. To do this, they are scrupulously cleaned and cut into very thin strips.

White truffle sauce

This truffle sauce is made with butter. It is stored for a long time and goes well with a variety of dishes (pasta, pasta), gives food a unique taste and aroma.

Ingredients:

butter - 250 g;
truffle - 40 g;
chopped green onions - 2 tbsp. l .;
parsley greens - 1 tbsp. l .;
dill greens - 1 tbsp. l .;
Provencal herbs - 1 tsp;
ground black pepper - to taste;
salt to taste.

How to prepare a dish step by step:

Place the butter in a deep bowl and leave to soften.
Grate washed, clean truffles on a fine grater.
Wash the parsley, onion and dill, dry and chop very finely.
Add truffles, herbs, dry herbs and pepper and salt to softened butter.
Stir until smooth and place on foil.
Shape the sausage, flatten it and place in the freezer for 30 minutes.

Drying

Drying is one of the best ways to prepare truffles for storage. Dehydrated mushroom completely retains its taste and will become as good as new when soaked.

Truffle drying rules:

so that the mushrooms are not saturated with water, they should not be washed in preparation for drying, otherwise they can rot;
the thickness of the slices should be no more than 5 mm;
to prevent the slices from touching and getting stuck, they are strung on a thread or knitting needle;
in humid weather, you can dry the mushrooms in the oven on a baking sheet;
store ready-made mushrooms in cotton bags.

Pickled truffles

You can preserve truffles by canning. Mushrooms will lose some of their taste, but only slightly. Pickled truffles can be used in many dishes.

Ingredients:

truffles - 1 kg;
salt - 1 tsp;
homemade vinegar - 0.5 tbsp.;
red wine - 0.5 tbsp.;
spices to taste;
vegetable oil - 50 ml.

Cooking method:

Rinse the truffles from the ground, sprinkle with salt and place in clay pots.
Mix wine with vinegar and pour over mushrooms. Put the pots tightly closed with foil into the hot oven.
When the heat has subsided, leave them in a warm place for 24 hours, then place them again in a hot oven for a few hours. Repeat the process for 4 days, then open the pots, pour water to the brim and stir.
Pour the liquid into a saucepan, and leave the truffles on a sieve to drain.
When the mushrooms are dry, transfer them to a ceramic bowl and pour boiled mushroom juice with salt and spices. Leave the truffles to cool.
Arrange ready-made mushrooms in jars, pour with brine, add a small layer of oil on top. They should be recessed by 1-2 cm.
Seal tightly and store in a cool place with dry air.

Taste qualities, benefits and possible harm

In terms of taste, white truffles belong to the 4th category of mushrooms and are considered a delicacy. They are rare edible mushrooms. They have a characteristic nutty-meaty taste, to some it resembles chicken. Their smell is similar to that of roasted seeds and nuts. Mature mushrooms are considered the most delicious. They are also rich in vitamins C, PP, B vitamins, proteins, antioxidants, pheromones, and useful carbohydrates (mono-, disaccharides). 100 grams of truffles contain:

proteins - 3 g;
fats - 0.5 g;
carbohydrates - 2 g;
calorie content - 24 Kcal.

Pheromones improve mood when eating truffles. Antioxidants have a beneficial effect on blood composition. Fats have antiviral properties and can be used during a flu epidemic.

People who have restrictions on the use of mushrooms due to the presence of allergic reactions on them should not eat this delicacy

Pregnant women and young children need to eat truffles with caution and in small portions, because it is a heavy product containing a lot of protein that is difficult for the stomach to digest.

White truffle extract: use in cosmetology

For cosmetic purposes, truffles are used as one of the components of oils, masks and creams for the face and hair. Truffle extract has a complex effect on the skin as an intensive prevention of aging, in the fight against deep wrinkles, in solving the problems of photoaging and hyperpigmentation, has tightening properties.

In addition to the high content of essential amino acids, beneficial mineral salts, magnesium and proteins, these mushrooms are the main source of almost all B vitamins, which are responsible for the youth and vital processes of the skin.Penetrating into the deepest layers of the skin, vitamins normalize and restore metabolism at the cellular level. White truffles contain vitamins in a convenient form, due to which they are absorbed by the body much faster. The high bioavailability of B vitamins and the enormous nutritional potential of amino acids make white truffles precious.

Cosmetics with white truffle extract:

moisturizes the skin;
slows down age-related collagen destruction;
increases the elasticity and firmness of the skin;
activates protein and lipid metabolism;
promotes skin whitening and depigmentation;
participates in the fight against deep wrinkles;
slows down the aging process.

Description of appearance

The white truffle belongs to the department Ascomycetes, or Marsupials, of the Peziziales order, the Truffle family. The mycelium of the fungus develops underground.

Description of white truffle:

the body is fleshy;
shape in the form of a potato tuber, irregular;
the surface is smooth or wrinkled;
surface color white-yellow;
does not have a leg and a cap
size - up to 13 cm;
spores in the form of a ball with processes.

The white truffle differs from its usual (hat-toed representatives of the kingdom) counterparts. It does not have clearly defined legs and caps. Its fruiting body (apothecia) changes color depending on age. It is round, smooth at a young age. The older the truffle, the more "wrinkles" appear on the surface. The hue ranges from light white to reddish.

The potato-like tuber grows in the top layer of the soil. A small upper part is visible above its surface.

Description and characteristics

White truffle (Latin Choiromyces venosus or Choiromyces meandriformis) is a species of mushrooms of the genus Choiromyces of the Truffle family (Tuberaceae). This type of mushroom has several more names:

Troitsky truffle;
Polish truffle;
White Tuscan Truffle;
White Russian truffle;
Posad truffle;
Fat.

The structure of traditional mushrooms and truffles is fundamentally different. If in classical mushrooms the body consists of a cap and a leg, then the fruiting body of a truffle is an apothecia, completely immersed in the soil, or slightly protruding from the ground. It does not have a cap or a leg. The mushroom looks more like a potato or Jerusalem artichoke tuber. Height - up to 13 cm. The body of a young mushroom is dense, fleshy. The surface is smooth, wrinkled folds are added with age. As the truffle ages, its color changes from light white to red. Gleb is white, strong, in adult mushrooms with noticeable labyrinth-like veins. The spore bag is presented in the form of a ball with appendages.

The spore sacs of truffles are located in the fruiting body or on the internal veins, forming a semblance of a hymenial layer (while the external veins are very similar to highly folded plates), or they are nested in the ascocarps. This quality of the mushroom is considered a characteristic feature.

The flesh in the section of young mushrooms is white, in adult truffles it is gray, like marble, stitched with yellow-brown zigzag veins with the smallest brown spores. The core is dryish, has a persistent pleasant nutty-mushroom aroma, there is no clearly defined taste. The smell of the mushroom increases as it ages.

Price

Because of their cost, this variety has become one of the most expensive delicacies in the world. In this regard, there are often auctions where you can buy all kinds of this delicacy. On average, the price per kilogram can reach 4 thousand euros, the record cost is 330 thousand dollars for a mushroom weighing 1.5 kg. This huge white truffle was auctioned anonymously in Hong Kong. Only those mushrooms whose pedigree was presented by the sellers can participate in the auction. The pedigree must indicate the exact weight, the name of the dog that found it, the location of the tree under which the truffle mushroom was found.

A bit of history

The truffle was first described in his cookbook by Jean Anthelme Brillat-Savarin. He devoted an entire chapter to this type of mushroom in The Physiology of Taste. The book was published in 1825.