What does a truffle mushroom look like and what does it describe? (+28 photos)

The most expensive delicacy mushroom on the planet is the truffle. It grows among tree roots and is parasitic, but does not harm the plants it inhabits. The truffle is widely known for its unique flavor and aroma, making it a welcome addition to kitchens around the world.

Characteristic features of the variety

The specific habitat of the truffle contributes to the existence of its varieties, depending on the place of cultivation.

You may be interested in:

What does the aspen mushroom look like and its description (24 photos)
A bright, dense cap, reminiscent of autumn leaves in color, a thick stem, an impressive size and a pleasant taste made...Read more…

This underground inhabitant grows in small groups and looks like a typical tuber.

Appearance and photo

At first glance, the mushroom doesn't look very appealing; imagine a medium-sized potato. Truffles are very similar in appearance to this plant. They can reach up to 10 cm in diameter, but some are smaller—about the size of a walnut. They can weigh up to 1 kg.

The color scheme varies depending on the species and ranges from white to black, with the soil in which they grow contributing to the different shades. The mushroom's surface can be smooth and crumbly, often covered with "warts," which are essentially just small bumps. The truffle has a distinct marbled texture, clearly visible in cross-section.

Species differences and structure

The truffle has a fruiting body that grows underground and is an example of how the environment influences morphology: soil pressure contributes to the formation of the mushroom's shape.

The structure of the truffle has the following features:

• round and tuberous fruiting bodies;
• differentiated outer part;
• presence of external and internal veins;
• location of the bag in the fruiting body.

This structure prevents the fruit from crumbling into sand after ripening and distinguishes this unique marsupial, underground species of mushroom.

You may be interested in:

What does the birch bolete mushroom look like and its description (20 photos)
One of the most common edible mushrooms in our country, which is comparable in taste to the porcini mushroom, is the…Read more…

Distribution areas in Russia and other areas

This world-famous mushroom is picky about its habitat, preferring soils unsuitable for other plants. It thrives in calcareous, loose soil and grows alongside hazel, oak, hornbeam, juniper, birch, and pine.

The black truffle grows in mixed forests of Ukraine, which consist of various tree species and limestone. Vast tracts of forest allow local farmers to cultivate the mushroom in Crimea, where the winter truffle can be found. The southern forests of France, Italy, and Spain are ideal habitats for this species. Truffles can be found in Europe, America, and even North Africa.

Golden, white, and black truffle varieties are found naturally throughout Russia. The forests and soils of the Leningrad Region offer residents white truffles.

You may be interested in:

How to tell if a Polish mushroom is edible: helpful tips (22 photos)
An interesting and most striking member of the boletus genus is the Polish mushroom. It belongs to the second category…Read more…

Consumption

Many chefs and scientists long doubted whether truffles were edible, but research into the mushroom has shown that not only are they harmless, but they even have beneficial effects. In cooking, the white and black varieties are considered the best. Chefs around the world use these mushrooms in various sauces, pastas, and dressings, and also serve them with porridge, rice, and eggs.

Types and their descriptions with photos

The truffle genus is classified according to its biological and geographical location, and although it is represented by hundreds of varieties, only a few are the most famous and popular.

1. The black truffle, also known as the summer truffle, is characterized by a color change from white to dark gray during ripening and aging. A noticeable deformation of the mushroom's outer surface structure is also noticeable: it is denser in young specimens and becomes looser with age.

   

   

   

   The average summer truffle is 10 cm in diameter and weighs approximately 400 grams, making it a fairly large specimen of its kind. Its nutty flavor and slight hint of seaweed distinguish it from others.

2. The autumnal Burgundy Black is characterized by a pleasant milk chocolate color and a pronounced cocoa aroma, though the mushroom has a slightly bitter taste. Other truffles have a completely different aroma, making this variety unique.

   

   

   

3. The Black Winter variety ranges in color from red-violet to black as it ripens. It is one of the largest species, reaching 1.5 kg in weight and 20 cm in diameter. The fruiting body is typically spherical and covered with numerous grooves. A distinctive feature of this mushroom is its musky aroma, which adds a special charm to dishes made with it.

   

   

   

4. The black French (Périgord) truffle changes color from reddish-brown to deep black depending on the ripening period and has typical warts covering the surface of the mushroom. It can reach up to 9 cm in circumference and weigh around 400 grams. This variety of truffle is called the "black diamond" for its distinctive flavor. It has a strong, persistent aroma with a slightly bitter aftertaste.

   

   

   

5. The White Piedmontese (Italian) mushroom has an irregular shape, which can be described as tuberous. The average weight of such a specimen is 300 grams, and the diameter is 12 cm. The surface is reddish-brown, and the flesh is white, milky. The Italian variety is the most expensive, and its aroma is reminiscent of a mixture of garlic and cheese.

   

   

   

Each variety has its own distinctive external characteristics, ripening periods, but most importantly – unrivaled taste.

Collection rules and times

When harvesting mushrooms, it's important not only to extract ripe specimens but also to avoid damaging the tubers and roots of the plants they inhabit. Because this mushroom is quite difficult to find, unusual harvesting methods have been developed.

The use of pigs and dogs in this process has become indispensable, as their sense of smell is much better than humans', and trained animals can quickly and effectively help find mushrooms.

Only a specially trained animal, one that will obey its master and move away from its prey in time, is suitable for this purpose. People who practice this "hunting" are called trifulau, and they try to pass on their craft to their children, along with knowledge of where mushrooms grow.

Good days for harvesting this delicacy are determined by the phases of the moon and the ripening period of a particular variety. Below is a table of ripening times by month.

Useful properties and restrictions on use

Regardless of the flavor, truffles' health benefits are undeniable. Vitamin B1 boosts immunity and helps treat gastrointestinal disorders. Due to its low calorie content, this product is also recommended for those with excess weight.

Truffle contains a number of micro- and macroelements in its composition, such as:

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

This mushroom has been used as an aphrodisiac since ancient times: its subtle aroma actually affects the areas of the brain responsible for attraction to the opposite sex and passion. There are no restrictions on its consumption, and it does not cause allergic reactions.

Recipes and cooking features

Since the truffle is a very expensive mushroom, and dishes made from it have a special taste, the rules for preparing the product are important:

1. White truffles should never be subjected to heat treatment, otherwise they will lose their flavor and aroma.
2. Mushrooms are soaked in water to form the base for flavorful sauces.
3. Store only in a dry place, wrapped in a paper towel, in the refrigerator, and for no longer than two weeks.

There are many recipes for preparing this incredible product.

Creamy Truffle Soup:

• turkey fillet – 120 g;
• water – 240 ml;
• onions – 32 g;
• celery root – 80 g;
• ground black pepper and salt – to taste;
• butter – 20 g;
• cream – 60 ml;
• truffles – 16 g;
• bun – 28 g;
• olive oil – 4 ml.

Boil the turkey breast in salted water, cool, and cut into cubes. Finely chop the onion and celery and sauté in butter for 20 minutes. Combine the sautéed ingredients with the turkey broth and bun and simmer for 15 minutes. Add the meat and blend. Add the cream and bring to a boil. Then combine with the chopped truffles. Drizzle with olive oil before serving.

Pasta with truffles:

• pasta – 150 g;
• butter – 25 g;
• cream – 100 ml;
• Parmesan – 100 g;
• truffles – 20 g;
• salt and ground black pepper – to taste.

Boil the pasta and grate the Parmesan cheese. Melt the butter and pour in the cream, adding half the Parmesan cheese. Stir everything together and simmer for 5 minutes, season with salt and pepper. Combine the pasta with the sauce, sprinkle with Parmesan cheese, and top with sliced ​​truffles. Serve immediately.

Answers to frequently asked questions

Unusual and expensive mushrooms come in many varieties, but it's important to know which ones are safe to eat. Truffles are undoubtedly a delicacy, and everyone should try this underground product, so painstakingly cultivated and harvested.