What does white truffle taste like? Truffle and its varieties, taste, price, collection features. Inedible Deer Truffle

One of the most expensive mushrooms in the world is the truffle mushroom. This is a rare and delicious delicacy. The mushroom has an unusual taste.

Translated from Greek it means earthen cone. Since according to appearance It resembles a small bump, you can see it by looking at the photo of truffle mushrooms.

Description of truffle mushrooms

The size of the mushroom is small, the maximum size is about 10 cm. The outer surface is dark blue or bright black, which is covered with warts.

However, there are species that have an even and smooth surface layer.

There are two types of pulp:

• dense in a young fetus;
• loose in a mature mushroom.

The taste is reminiscent of a nut, sweetish, but very tasty. The aroma of the mushroom is associated with algae.

Types of mushrooms

There are many varieties of truffle mushrooms in the world. Let's look at the most popular types:

Summer. It grows in Russia, the ripening period falls on summer months. Its size can be 10 cm. Its taste is associated with nuts.

Ginger. Found in Europe and North America. On Russian territory it grows in Siberia.

White. Distributed in France and Italy. White truffle is one of the most expensive, tastes like cheese with garlic. The size can be about 12 cm.

American. It grows only on the coast of the United States of America, mainly in top layer soil. Therefore, this type of mushroom has the taste of grass and flowers. Small in size, up to 5 cm.

Red. The bend is very small, does not grow more than 4 cm. Can be found in European countries. It tastes like coconut with wine.

Red shiny. Smaller in size than a red mushroom, approximately 3 cm in diameter. This truffle can be collected from May to August in deciduous forests. However, it is often possible to find in coniferous forests. It tastes like a mixture of wine, coconut and pear.

Where do they grow?

Many mushroom hunters wonder. Where do truffle mushrooms grow most often? As a rule, they grow in small groups of up to 7 pieces in forest areas.

Truffles are quite common in Russia. These are Crimea, Moscow, Samara, Orel, Vladimir and in many areas mainly in deciduous and displaced forests.

However, mushroom pickers have also found truffle mushrooms in coniferous forests.

Winter truffle grows in the Republic of Crimea. It is collected from November to March. It grows up to 15 cm in size and weighs up to a kilogram. When added to food, it gives the dish a nutmeg flavor.

You can find truffle mushrooms underground near the roots of oak, beech or hornbeam.

Benefits of mushrooms

It has long been proven that truffles can be eaten by humans. We can cook a lot of mushrooms variety of dishes. They can be stewed or added to sauce. Can be served as a separate dish. These mushrooms can be harvested for the winter. They are canned or frozen.

Truffle mushroom is rich in vitamins and various microelements. The composition contains vitamins such as B, PP, C. They increase the level of fiber and have a positive effect on emotional condition person.

Truffles can be used to make a juice that can be used to treat eye diseases.

There are no contraindications to consuming the mushroom. If only individual intolerance to the product. And so, the main thing is that the mushroom is fresh and processed, then you can eat it without fear of health.

Truffle cultivation

In many countries, the mushroom has long been grown under artificially created conditions. Since in natural environment extremely difficult to find mushroom.

In order for the mushroom to grow at home, certain conditions must be met:

• availability of the necessary trees;
• suitable soil;
• good weather conditions.

Growing truffles yourself is very expensive and the process takes a long time.

Artificially grown mushrooms differ in taste from those found in nature. And their cost is almost the same, due to the high costs.

Truffle mushroom is used in cosmetology. Italian cosmetologists add truffle extract to masks and creams that are intended for the skin of the face and hands.

Since they were able to prove that a cream based on truffle mushroom helps tighten the skin, remove age spots, and can also hide small expression wrinkles.

Photo of truffle

I remember the first time I tried truffles - as if it was yesterday. Then I already knew a lot about good cuisine. We went to dinner dedicated to one of the most significant events in life, celebrating which we usually do not deny ourselves anything and choose only the best.

The dinner took place in one of the famous restaurants, which has earned many honorary awards and a good reputation among lovers Italian cuisine. After we were seated at tables covered in sparkling white tablecloths and laden with sparkling glasses, the waiter approached us and offered us the wine list and menu. “I have just received a new batch of white truffles from Alba,” he told us: “Let me say that any dish with them will surpass all other dishes on the menu.”

It was the end of autumn - the height of the white truffle season and these underground mushrooms were discussed in every publication and in every program dedicated to cooking. Unlike its relative, the black truffle, the white truffle is a rare delicacy and, according to many, due to its taste, one of the most unique products in the world. It cannot be cultivated and grows in the Piedmont region, Alba and Asti (areas also known for producing excellent wines). Outwardly, the truffle looks completely unattractive, but the exquisite taste and rarity of the mushroom make it one of the most sought-after and expensive treats in the world. In Italy, various festivals and tastings are dedicated to truffles. Every year, gourmets from all over the world come to Piedmont to taste a tasty piece of white truffle.

The hype around this product discouraged me from trying the mushroom myself, but for some reason on this day - the sparkle in the waiter's eye must have done its job, or maybe Sfurzat from Piedmont - anyway, I chose a dish with white truffle from Alba. It was a simple dish: spaghetti alla chittara with shavings of white truffles and butter. For a snack – roasted vegetables and as a secondo– Branzino fish (sea bass). So, the dish is in front of me - and I put the first piece of the famous truffle into my mouth. The sensations exceeded all my expectations - I was simply speechless.

It was the best dish I have ever eaten in my life. The taste is incomparable - perhaps the fruits in the Garden of Eden have this taste. Words cannot convey the entire palette of taste and aroma. ​ All my favorite dishes - and pasta ai ricci, which I tried in Taormina, admiring the sparkling Sicilian sea, and the famous Roman bucatini all'amatriciana and even (let this remain between us) my grandmother’s ravioli have faded into the background. The taste of the truffles turned out to be divine – there’s no other way to put it!

For weeks, this was the only dish I talked about. Now the sensations have smoothed out a little, but I have definitely turned into an admirer of white truffle. As soon as I find myself in Italy, I immediately start looking for a place where I could try it again. Truffles are an incredibly expensive delicacy, but everyone can afford to try a small piece. Piedmontese wines Barolo, Barbaresco and my favorite, Barbera, are ideal to accompany. Truffles are served with various dishes, but I prefer Italian simplicity - pasta with truffles became my favorite dish on that unforgettable evening.

Back in Ancient Rome and Egypt, the truffle mushroom was a fairly famous product and available only to very wealthy people. Now it is most popular in Italy and France.

Truffles can be found in any prestigious restaurant in the world, and can be purchased in fashionable delicatessen stores.

Egypt is the country where this mushroom was first tasted. Then he got into Ancient Rome and only in the 16th century became popular in France

To get real pleasure, it is important to know what a truffle mushroom looks like, its main distinctive characteristics, information about the supplier, since beginning of XXI China has been actively and successfully cultivating truffles for centuries.

Chinese products are much cheaper, but they are also much inferior in taste to real truffles.

Photo: truffle

Description

Truffle is a genus of marsupial fungi, which are unattractive, tuberous, fleshy fruiting bodies weighing from 100 g to 1 kg. Surface black with blue or brown tint, can be smooth, cracked, or covered with small bumps similar to warts. When cut, the color of the mushroom resembles marble due to the presence of many light and dark veins mixed together. Young mushrooms are distinguished by elastic white flesh with a yellowish or grayish tint, old mushrooms have brownish brownish flesh and increased amount white veins.

Although the truffle genus has about a hundred species, only the following are considered the most valuable:

• Perigordsky,
• Piedmontese,
• winter.

The mushroom is very capricious in relation to environmental conditions. He likes mixed forests with a predominance of oaks and beech trees, which must be at least 15 years old. It prefers soft, mineral-rich soil, and warm, humid weather with abundant rainfall. At the same time, the truffle grows underground, at a depth of 10–30 cm. Therefore, its reproduction depends on wild animals, which, by eating it, spread the spores. Such “agronomists willy-nilly” are attracted by the strong, specific aroma of mushrooms.

Unique Features

Truffle mushroom tastes like roasted sunflower seeds or walnuts, and is also characterized by a long aftertaste. The taste of the mushroom is so original and bright that even regular consumers find it difficult to describe it in words. True gourmets consume it raw, and preparation is reduced to minimal heat treatment, which allows maximum preservation of the unique taste and delicious aroma.

There are many opinions about what truffle smells like, among which the most common is that the smell of truffle is very strong, pleasant, unusual, somewhat reminiscent of the smell of algae.

Beneficial features

In addition to the well-known high taste qualities, the delicacy is valued for the presence of vitamins PP, B1, B2, C. Such beneficial features mushroom as a beneficial effect on the bodies of children, pregnant women, and nursing mothers. There is also a significant increase sexual desire after consumption of this product by adults.

Not long ago, scientists proved that the mushroom helps delay skin aging. Cosmetologists are already producing a line of creams based on it to prevent wrinkles. It should be noted that such products are contraindicated in the presence of skin diseases.

Like most mushrooms, the calorie content is low, about 24 kcal per 100 g. Truffle goes well with a variety of foods due to its bright taste. It is used as an addition to the main dish. The strong flavor is achieved by sprinkling thinly sliced ​​food over the food at the very end of cooking.

Kira Stoletova

The truffle mushroom is one of the rarest and most expensive in the world. It grows underground, at the roots of oak, beech, and hazel. It is collected according to special, characteristic signs or with the help of animals. The mushroom is included in the most delicious dishes and has an unusual taste and aroma. It began to be cultivated the century before last, but since the harvests are small, prices remain high.

Description of the mushroom

Truffle is a mushroom from the Actinomycetes department and the order Paececium, of the Truffleaceae family of the Truffle genus. The fruiting bodies of these amazing mushrooms almost completely hidden underground; in their “appearance” they resemble potato cones or tubers. No wonder the name in Latin sounds like “terrae tuber”, or “earthen cone”.

The fungus is covered on top by a peridium, an outer covering layer with numerous warts or cracks. In some species it is almost white. The inner flesh looks like marble when cut. It consists of internal and external veins, which have different shades. Sacs containing spores mature in the internal veins. They are lighter than the outside ones. The color of the pulp varies among different species.

According to the species description, the aroma of truffle mushroom has several notes: smell autumn forest, rotten leaves, humus, ripe fruits, even cocoa and chocolate. The truffle tastes like a nut or roasted seeds, and sometimes has a fruity, coconut or chocolate aftertaste. It is prepared with minimal heat treatment; gourmets advise eating it raw so as not to lose its unique aroma and taste. If you send a truffle for storage, it loses most of its qualities.

The mushroom is used as a seasoning for various dishes. It goes well with poultry, steaks, pasta, and omelettes. It is used to prepare sauces, delicious pates, and fillings. Its calorie content is low. The beneficial properties of mushrooms are also known. They contain B vitamins (B1, B2), PP, C and essential amino acids. These mushrooms were once used as an aphrodisiac.

Truffle mushroom cannot be stored for a long time: only 2-3 days in the refrigerator at a temperature of +1...+2°C in glass jar or tightly closed container. Fresh mushrooms are purchased during the harvest season. At the same time, restaurants serve a special “truffle menu”. Mushrooms are preserved in cognac, wine, and sometimes special oil or paste is made from them. But the taste of these products is completely different.

Where do truffles grow?

Truffle mushrooms grow in forests of deciduous trees, less often mixed trees. Their mycelium settles on the roots, taking from them everything necessary nutrients. Of particular value are the fruiting bodies that grow at the roots of oak trees; less valuable ones settle near beech, birch, hazel, linden, and poplar. Groups of 3-7 pieces are found near one tree, but often they grow alone. The fruiting bodies lie at a depth of 5 cm to 30 cm (on average 20 cm).

Irina Selyutina (Biologist):

Indeed, truffle mycelium can give rise to 3-7 fruiting bodies, which are usually arranged in a circle, forming a nest. The fruiting bodies here will be of different sizes.

When these valuable mushrooms ripen, the soil above them rises, which for the truffle collector serves as a clear indicator of the presence of fruiting bodies in a given place. Every year there is a gradual growth and expansion of nests. With skillful collection, i.e. preserving the integrity of the mycelium, in these places - truffles, it is possible to harvest in subsequent years.

It takes 3-4 months for a truffle to fully develop.

The habitat of the species is Western and Central Europe, European part Russia, Caucasus, Crimea, Mediterranean. A specific white Moroccan truffle grows in North Africa. Its mycelium settles on the roots coniferous trees– cedar, pine, although it can also envelop root system oak

Types of truffles

Eat different types truffles. About a dozen are considered edible, but in total there are more than a hundred of them. At the same time, a number of inedible and poisonous varieties are classified as other genera. Their lifestyle is similar to a real truffle: they also grow underground.

Piedmontese truffle

The Piedmontese truffle, or Italian white truffle, is the most prized truffle in this family. It grows only in certain areas of Piedmont, in northern Italy. It is found in the hilly region around Turin, in Monferrato, Langhe and Roerot. It grows under oaks, willows, poplars, and less often under linden trees. The growing season is from mid-October to mid-February.

Characteristic:

• The fruiting body is tuber-shaped, with numerous outgrowths and deformations.
• The outer shell is yellow-red or yellow-brown, velvety, and fits tightly to the pulp.
• The inner pulp is light (white or cream), less often has a light pink tint or a marbled pattern.
• The size of the fruiting body is 2-12 cm.
• The average weight is 300 g, individual specimens can reach up to 1-1.3 kg.
• The aroma is similar to cheese with garlic, with pronounced musky and earthy notes.

Sometimes this type is called the “Tuscan gold truffle”, its price is the same as what it would be for a gold bar of the same weight. Mushrooms are sold at special truffle auctions, which have been held since 1930. You can taste fresh white truffles in October-January; the most delicious specimens are collected in November and December. At other times of the year, there are only canned ones; they taste much worse.

The cost of white truffle is high, on average 3000-4000 € per 1 kg, sometimes more. The most expensive and largest specimen weighing 1.5 kg was sold for $330,000 US per piece. At auctions, Piedmontese truffles are sold one at a time. The product is wrapped in paper napkins and are shown from smallest to largest.

Each mushroom has its own pedigree, which indicates the time of collection, the tree under which it was found, the name and breed of the dog. Market traders do the same.

Black Perigord truffle

Périgord, or French black truffle, is the second most valuable after white. It is widespread in France (the most productive places are in the southwest of the country), Spain, and Central Italy. This species has now begun to be grown artificially; it was brought to America, Australia, South Africa. Truffle mycelium feels good under oak, less often under others deciduous trees. Mushrooms ripen from November to March. Best period January and February are the months to harvest this winter truffle.

Description of the mushroom:

• The shape of the fruiting body is rounded or slightly elongated.
• The upper layer (peridium) is brown-red, becomes black with age, and is covered with tetrahedral or hexagonal warts.
• The pulp is first gray or red-brown, then turns into black-violet; a marble pattern is clearly visible on the cut.
• Size – about 9 cm in diameter.
• Average weight – 400 g.
• The aroma is nutty, with faint notes of nutmeg and chocolate, the taste is spicy, with a hint of bitterness.

The mycelium of this species is aggressive, it destroys competing plants, so it is easier to find the mushroom underground than others. This can be done along islands of bare soil in those places where truffles are located. It used to be widely cultivated in France, but now harvests there have declined, but it has begun to be grown in China, Australia and other countries.

Black winter truffle

Black winter truffle grows in France, Italy, Switzerland, and Ukraine. Prefers moist soils. The mycelium loves the roots of linden and hazel; this variety is also found under birch and beech trees. Main features:

• The shape is round, sometimes irregularly spherical.
• The upper skin (peridium) changes color with age from red-brown to black, and is covered with small warts.
• The young flesh is white, then acquires a black-violet tone with brown and yellow veins.
• Diameter – 8-12 cm.
• The weight is sometimes 1-1.5 kg.
• The smell is rich, musky.

This variety is harvested from November to February.

Black summer truffle

Russian truffle is the second name for the black summer truffle, found in Scandinavia, Central Europe, and also in Russia. It grows under oak, beech, hornbeam, and rarely under birch or pine trees. Russian truffles ripen from late July to early November.

Main characteristics:

• Round shape of the fruiting body.
• The outer layer is blue-black and warty.
• The pulp is dense at first, then becomes loose and streaked.
• The color of this truffle varies from white-yellow to brown-gray.
• Diameter – 2.5-10 cm.
• Average weight - about 400 g.
• The taste has a pronounced nutty hue with a hint of algae.

The peculiarity of this species is its shallow location underground, sometimes the fruiting bodies even come to the surface. These are the only black truffles in Russia.

Black autumn truffle

Autumn or Burgundy truffle is valued lower than its other French and Italian counterparts. It grows in the north-east of France, sometimes in Italy, rarely in England.

What does this mushroom look like:

• The shape is correct, round.
• The outer shell is covered with black tubercles.
• The pulp is dense, brown, with pronounced white veins on the cut, and never becomes loose.
• The taste and aroma are reminiscent of hazelnuts with pronounced chocolate notes.

Truffles of this variety are collected from late July to November.

White Oregon truffle

These mushrooms can only be found in the western part of the United States. They are small, only 2.5-5 cm in diameter, weigh about 250 g. Their feature is their shallow location in the soil. Mushrooms are often found directly under the layer of pine needles. Their taste is characterized by a pronounced herbal and fruity accent.

Himalayan or Chinese truffle

The species was first found in India at the end of the nineteenth century, and then it was found in the Himalayas. Nowadays, varieties of Chinese truffle are grown artificially and exported throughout the world. Their prices are lower, because mushrooms are significantly inferior in taste to their French and Italian counterparts.

This type of truffle looks like a small cone or potato with a dark, uneven skin dotted with cracks. The center is gray-brown, with beige or yellowish veins, hard, smells weak, tastes lean. It is considered a type of black winter truffle.

African truffle

The African truffle mushroom, or steppe, is found in the Mediterranean, North Africa, the Middle East, Azerbaijan and Turkmenistan. The mycelium forms mycorrhiza not with trees, but with herbs: sunflowers and cistus.

Characteristics of the mushroom:

• The shape is round and elongated.
• The cover is brown or brown-yellow, smooth.
• The pulp is mealy, loose, white with brown or yellow veins.
• The diameter of the fruiting body is about 5 cm.
• Mushroom aroma.

This type of truffle is not considered too valuable. It is sought out and eaten by local residents of the coastal regions of North Africa, and is also collected in Italy and France.

Red glitter truffle

The red shiny truffle is found in all European countries, in deciduous and mixed forests. The mycelium enters into symbiosis with both deciduous and coniferous trees. Collection time is from May to August. The sizes are small, 1-5 cm, weight - up to 50 g. The surface is brown-yellow, the flesh is pink-tinged, soft. The taste and aroma have shades of red wine, pear and coconut.

This species is considered a relative of the red truffle.

Red truffle

Red truffle is a common European species, characterized by a red hue on the top layer. The flesh is yellow-brown, with a typical marbled pattern. The sizes are small, weight - up to 80 g. The taste is sweetish, “meaty”, with a grassy-coconut tint.

Red truffle has low culinary value.

White March truffle

The white March truffle grows in southern Europe, including the Crimean region. The surface is light brown when young, darkening over time to a reddish-brown hue. The pulp is dense, with a pronounced mushroom aroma and garlic notes in young specimens. In old mushrooms, the smell becomes unpleasant and repulsive.

The fruiting bodies are found under deciduous and coniferous trees and ripen from December to April. The species can be cultivated, but its cost is low.

There are several other types of edible truffles that are not of commercial interest: Durand, variegated, hairy, ocher. The mottled white truffle is used to make oil and is not eaten.

There are several types of mushrooms that do not represent the Truffle genus, but are very similar in appearance. Among them there are edible, conditionally edible and even poisonous.

Most of these species are not specifically collected. They become accidental finds when animals rake through the layer of litter under trees. They are often eaten wild boars, proteins.

The psilocybin species is also known to have hallucinogenic properties, after consuming which a person has bizarre dreams.

How are truffles collected?

Collecting truffles is difficult. Fruiting bodies always form near the roots, so you need to look for them under trees. The black Périgord variety displaces all plants, which is why in the place where it grows there is always a bare patch of land. Species that grow closer to the surface can displace the soil - small mounds are visible near the trees.

• Hunting for flies: Mushroom pickers focus on specific flies that lay larvae in the fruiting bodies of truffles. They fly in small clouds near the trees where mushrooms grow.

Irina Selyutina (Biologist):

Indeed, this exotic way for our people to search for truffle mushrooms has long been used by residents of the French provinces of Périgord and Vaucluse. Locals It has long been noticed that some species of flies (the so-called “truffle flies”) lay eggs in the soil near truffles. Their larvae use the fruiting bodies of these fungi for food. Having noticed flying insects, people determine the location of truffles.

• Tapping the ground: Another way to look for truffles when picking. A void is formed around the fruiting body, the soil is loosened, so the sound will be louder than above a continuous layer of earth. This method requires considerable experience and keen hearing.
• Collection using animals: Animals help collect mushrooms; this is the most popular way. In northern Italy, specially trained dogs are used for this. They sniff the ground and dig it in the place where the truffles grow. Training requires experience and patience, good search dogs cost about 5000 €. Italian mushroom pickers prefer dark-colored dogs that do not bark. They go out to gather at night to distract competitors: a dark animal is not so noticeable in the forest. Also, at night, odors become stronger, which increases the chances of a successful hunt.

By the way. The domestic pig is good at searching for truffles. These animals love mushrooms, even in wildlife they pull them out from under the roots to feed on them. The boar can smell the smell from 200-300 m away. With this method of collection, the main thing is to pull the pig away from the tree in time: if it digs up a truffle, it will certainly eat it.

Growing truffles at home

Growing truffles at home - profitable business, but it requires a lot of investment and an appropriate level of patience. Harvests begin to be obtained only 5-10 years after the establishment of the grove. Cultivation first began in France in the first half of the 19th century. By the end of the century, thousands of hectares were planted in this country with oak groves containing truffles. France annually supplied about 1000 tons of mushrooms to world markets.

During the First World War, most of the forests were destroyed because... There were intense battles in those places. Seriously affects yield and poor ecological situation. Currently, only 50 tons of truffles are grown in France per year.

Delicious and original mushroom Australian, Chinese, Japanese, and American farmers have learned to cultivate.

However, you should not expect that artificial cultivation of truffles will bring the main income to the owner of the grove. Productivity is unstable, the first fruiting bodies have to wait about 5 years, the main products are obtained between 10 and 20 years of cultivation. Then its quantity gradually begins to fall.

Growing technology

Australian cultivation technology is considered the most productive. Already a year after planting, the first fruits are harvested, and after 5 years they receive up to 20 kg of produce per hectare. Primary requirements:

• The climate should be moderate and humid.
• Soil pH - 7.4-7.9.
• The roots of oak or hazel are suitable for infection with mycelium.

The soil should be dug well; it should contain useful minerals. The soil is fertilized 6-8 months before planting. Carefully remove all weeds (down to the last root). Herbicides and pest control agents are not applied: they will damage the mycelium. The only suitable drug is ammonium glufosinate (a contact non-selective herbicide).

To grow truffles yourself, small tree seedlings are infected with mycelium. First, they are kept in quarantine under sterile conditions for several weeks. Immediately after applying the truffle mycelium, the seedlings are planted in a nursery or greenhouse. On open ground they are transferred after a couple of months, when the height of the tree reaches at least 20 cm. good time for planting - spring, when there is no threat of frost on the ground surface.

Planting depth is 75 cm. The area for one tree is 4x5 m. It is possible to grow up to 500 seedlings per hectare. Around the tree, mulch from fallen leaves and forest litter is laid out in a circle (diameter - 40 cm). The main benefit of mulch is the creation of optimal conditions for the growth of mycelium. Attention! A truffle farm should not be adjacent to willows, poplars, chestnuts, and fir trees.

Truffle mushroom is capricious, so growing it requires patience. It is necessary to constantly check the composition and acidity of the soil to prevent the appearance of weeds. The plantation is fenced to keep small rodents and other animals out. The most realistic way is to grow black truffles.

Searching for truffles as a business idea or additional income

Russian truffle - search with mycologist Vishnevsky, www.grib.tv

Truffles: why so much money?

Conclusion

Truffles are the most expensive mushrooms in the world. They are capricious, so the annual harvest is small. Plus, they grow underground, making them difficult to find, which also affects the cost. It is possible to grow these mushrooms yourself, but waiting for the first harvest may take at least about 5 years.

The most expensive mushroom, “black diamond” - that’s what they say about truffles. You don’t hear this about every mushroom. Often, apart from the fact that they are very expensive, we know nothing about these mushrooms. So what’s special, besides the cost, about such, at first glance, inconspicuous lumps? Let's find out about this from the article.

What does a truffle look like?

Truffles belong to the category of marsupial mushrooms. All this is due to the fact that their spores are located in the body of the mushroom itself.

The delicacy grows underground. For normal growth it needs to enter into symbiosis with the tree. The mycelium, as it were, envelops the root system of the tree, so it better absorbs nutrients from the soil.

The truffle does not have a pronounced stem or cap, its body is tuberous. Visually, it is somewhat similar to potatoes. In size, these delicacies range from very tiny (the size of a nut) to larger ones (the size of an orange). Weight ranges from a few grams to a kilogram (but such giants are extremely rare).
The skin, depending on the type, can be almost black or light (white truffles). The pulp also varies in color depending on the type, but in all mushrooms, when cut, it resembles a marble pattern. Use this product can be raw.

Varieties of truffles

There are more than a hundred varieties of this mushroom, but we will look at the most common ones.

Black summer

Black summer, also known as black Russian, grows in deciduous or mixed forests under the roots of oak, beech or birch. Prefers soil with lime. Distributed in Central Europe, found on sea ​​coast Caucasus. The season for this mushroom is summer and early autumn.
The fruiting body of the summer black is tuberous or round, bluish or brown (closer to black) with black warts. The diameter reaches 10 cm.

The pulp of a young mushroom is quite dense; the older it is, the softer it is. The color of the flesh also changes with age from light to brownish. It tastes sweetish with a nutty tint. The smell is similar to the aroma of seaweed. Summer black is valued less than its relatives, although it is a delicacy.

Black winter

Winter truffles can be harvested from late autumn to March. It grows in Italy, Switzerland, Western Ukraine and in the mountainous regions of Crimea.

The mushroom has spherical shape up to 20 cm in diameter. The weight of an adult specimen can reach a kilogram or even more.
The outside is covered with numerous warts. The pulp with yellowish veins resembles a marble pattern. It is initially light, but over time it turns gray or even takes on a purple tint.

Has a strong musky odor. It is not valued as much as other “black” relatives.

Black Perigord (French)

The Périgord truffle gets its name from the historical region of Périgord in France. But it is also found in Italy (Umbria), Spain and Croatia. The collection season is from November to March.

The fruit body is tuberous in shape, up to 9 cm in diameter. The color of a young specimen is reddish-brown, while that of an old specimen is black. The color of the pulp is gray or pinkish over time, with the appearance of spores it becomes dark brown or black, but the light veins remain.
The aftertaste is bitter, and the smell reminds some of chocolate, and for others - expensive alcohol.

This mushroom gets its name from the area where it grows. The Himalayan truffle is a type of black winter truffle. The fruiting period is from mid-November to February.

The mushroom itself is quite small, only up to 5 cm in diameter. Its weight is no more than 50 g.
The peel is dark with small growths. The flesh is elastic, dark purple, almost black. Aroma with pronounced forest notes.

White Piedmontese (Italian)

It is most common in the Italian region of Piedmont and in the regions of France that border it. Most often it grows in deciduous forests under oak, willow, poplar, and occasionally under linden. The collection period is from the second ten days of September to the end of January.

The tubers are up to 12 cm in diameter. Weight is up to 300 g, but occasionally there are specimens weighing up to 1 kg. The surface is velvety, light orange or brown.
The pulp is elastic, can be white or yellow-gray. The veins that form the marble pattern are light or creamy brown.

The aroma of white truffle combines the smell of cheese and garlic.

Did you know? The French account for 50% of all truffles eaten in the world.

White Oregon (American)

This type of truffle can be found in the northwestern United States. It grows shallow in the soil near coniferous trees. It is collected from October to January.

The fruit body is up to 7 cm in diameter. Weight can reach 250 g. The peel is light brown, the flesh is golden brown with light veins.
The aroma of this forest delicacy has herbal and floral notes.

Red

This mushroom grows throughout Europe and in western Russia (up to the Urals). Prefers soil near coniferous trees or oak. Fruits from late spring to August.

The diameter of the tuber is up to 4 cm. The weight rarely exceeds 80 g.

The color of the mushroom is red-brown. The pulp is quite dense, dirty pink or beige in color.
The aroma contains notes of grass, wine and coconut.

Red brilliant is the “brother” of red truffle. It is found in the forests of Europe and Russia, most often under oak.

The underground inhabitants themselves are very small - they do not exceed 4 cm in diameter. Weight - about 45 g.

The skin is beige or brown. The flesh is grayish or brown with white streaks.
The smell of this specimen has wine-pear notes with a light coconut scent.

Important! Reindeer truffle- the only inedible of all representatives of the genus.

Autumn (Burgundy)

This species, like many others, got its name from its place of growth (Burgundy). Its ripening period is from June to October.

The mushroom has a round shape, not exceeding 8 cm in diameter. Weight reaches 300 g.
As a type of black mushroom, Autumn Burgundy has a dark, almost black skin. The pulp is light brown with light veins.

Autumn truffle has the smell of hazelnut and chocolate, for which it is valued by gourmets.

Chinese (Asian)

This type of truffle grows in southwest China. Prefers cohabitation with oak, chestnut and pine. Its growth period is from December to February.

The diameter of the tuber is up to 10 cm. Weight can reach up to 500 g. The peel is dark and dense. The pulp is elastic, dark in color with gray veins.
The aroma is pronounced only in mature mushrooms. There are cases when truffles are artificially flavored in order to pass them off as Périgord.

Where and how does it grow

Truffles are earth dwellers. They grow underground at the roots of trees. Each species prefers a certain area and trees.

The geography of growth of these mushrooms is quite diverse. They can be found throughout Europe, in warm corners of Russia, northern Africa and western North America.

Most prefer broad-leaved trees - oak, birch, beech, poplar, elm, linden. Some grow under cedar or pine trees.

The underground inhabitant loves a warm, mild climate, so in our latitudes it can be found in the forests of Western Ukraine, in the Crimea, in Russian forests to the Urals and in the Caucasus, as well as in Belovezhskaya Pushcha and Gomel region of Belarus.

How to search

The delicacy grows underground and is quite difficult to find. But there are some signs that a truffle is hiding underground:

• the vegetation above the mushroom is sparse;
• the earth takes on a gray tint;
• red flies use the fruiting body to feed the larvae, so they swarm around “appetizing” places.

Important! In Europe, a license is required to “hunt” truffles..

Chemical composition

Truffle is a dietary product - per 100 g there are only 24 kcal (3 g - proteins, 0.5 g - fats, 2 g - carbohydrates).

These delicacy products contain vitamins C (6 mg), B1 (0.02 mg), B2 (0.4 mg), PP (9.49 mg). You can also find the following elements in it:

• potassium;
• calcium;
• iron;
• sodium;
• copper.

Benefits and harms

The vitamins and minerals contained in these mushrooms have a positive effect on human health:

• have an antioxidant effect;
• help accelerate the recovery of the skin from cuts or diseases;
• prevent the development of malignant tumors in the large intestine;
• help maintain skin tone, reduce the appearance of wrinkles;
• have a beneficial effect on the microflora in the intestines.

These mushrooms cannot cause any harm to the human body, and the only contraindication to their use is individual intolerance to this product. Women during pregnancy and lactation, as well as preschool children should refrain from eating truffles.

How to use it in cooking

These mushrooms differ from other relatives in their special taste and aroma. The smell of these mushrooms may have nutty or herbal notes.

Truffle is used as an additive to sauces or as an aromatic spice, but most often this product is served raw, grated and added to the main dish. It is by coming into contact with other products that the aroma of truffles is revealed in full.
The taste of this mushroom is similar to roasted nuts or seeds. It is inseparable from the aroma; gourmets sometimes say that they “eat the smell.”

Why are truffles so expensive?

The high cost of truffles is due to the fact that very few of them are “harvested”. This mushroom does not grow in every forest or even in every region. In addition, it is not so easy to find, because it does not come to the surface. And what completes its uniqueness is that it is a seasonal product.

Add to this a pleasant taste and a breathtaking aroma - and we get a rare, expensive delicacy.

Did you know? The largest white truffle that was picked weighed 1 kg 890 g.

By the way, the cost of white truffle can reach 4 thousand euros/kg. The larger it is, the more expensive it is. The black relative will cost from 1500 to 2500 dollars per kilogram.

There is an opinion that once you try this strange mushroom, its taste and aroma remain in your memory forever. In addition to taste, this product is also very beneficial for the body. Gourmets advise: if you have the opportunity to taste this delicacy, do not miss it.