What does a truffle mushroom look like and its description (+28 photo)

The most expensive gourmet mushroom on the planet is truffle. It grows among the roots of trees and is a parasite, but does not harm the plants on which it settles. Truffle mushroom is widely known for its unusual taste and aroma, which made it a welcome guest in any kitchen of the world.

Characteristic features of the variety

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

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This underground resident grows, forming small groups and looks like a typical tuber. Forming small groups and looks like a typical tuber.

Appearance and photo

At first glance, the mushroom does not look very attractive, just imagine a medium-sized potato. Truffles are very similar to this plant in their external characteristics. In diameter they can reach up to 10 cm, but there are also medium-sized units - the size of a walnut. The mass of the fungus can reach 1 kg.

The description of the color scheme depends on the species and varies in the white / black range, the soil in which they grow contributes to different shades. The surface of the fungus can be smooth and loose, often the top layer is covered with "warts", which, in fact, are just tubercles. Truffle has a pronounced marble texture, which is clearly visible on the cross section.

Species differences and structure

Truffle has a fruiting body that grows underground and is an example of the influence of the habitat on morphology: soil pressure contributes to the creation of the shape of the fungus.

The structure of the truffle has the following features:

• rounded and tuberoid fruit bodies;
• differentiated outer part;
• the presence of external and internal veins;
• the location of the bag in the fruit body.

This structure allows the fetus not to crumble into sand after ripening and is distinguished by a special marsupial, underground species of mushrooms.

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Places of distribution in Russia and other areas

The mushroom known around the world is choosy in the choice of habitat and prefer soil unsuitable for other plants. They need loose calcareous soil and grows with neighbors such as hazel, oak, hornbeam, juniper, birch, pine.

Black truffle grows in the mixed forests of Ukraine, which consist of various species of trees and limestone. Vast forest tracts allow local farmers to grow mushrooms in the Crimea; winter truffles can be found in this region. The southern groves of France, the territory of Italy and Spain are great for living this species. You can find places where truffles grow in Europe, America, and even North Africa.

In Russia, under natural conditions, there are gold, white and black varieties. Forest cover and soil of the Leningrad region offers residents white truffles.

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Eating

Many culinary experts and scientists have long doubted whether or not edible truffle, but studies of the fungus have shown that it not only does not harm the body, but even has a positive effect. In cooking, the white and black look are considered the best. Chefs around the world use mushrooms in various sauces, pastas, dressings, and also serve with cereals, rice, eggs.

Types and their description with photos

The genus of truffles is classified by biological and geographical affiliation and, despite the fact that it is represented by hundreds of varieties, only a few of them are the most famous and popular.

1. Black truffle, also called summer truffle. A characteristic phenomenon for him is a color change from white to dark gray during ripening and aging. The deformation of the structure of the outer surface of the fungus is also noticeable, which is more dense in young individuals and becomes loose after aging.

   

   

   

   The average summer truffle has a diameter of 10 cm and a weight of about 400 grams, which makes it a fairly large representative of its kind. The presence of a nutty taste and a slight note of the smell of algae distinguishes it from others.

2. Autumn burgundy black determines the pleasant color of milk chocolate and the aroma of cocoa, which is pronounced, although the taste of the mushroom is slightly bitter. Other truffles are not at all like its aroma, which makes the variety special.

   

   

   

3. Black winter variety has a color scheme from red-violet to black during the ripening period. One of the largest species, reaching a weight of 1.5 kg and 20 cm in diameter. The fruit body is usually spherical and covered with many grooves. The peculiarity of this mushroom is the musky aroma, which gives a special charm to dishes from it.

   

   

   

4. Black French (perigorsk) changes its color from red-brown to deep black depending on the ripening period and has typical warts that cover the surface of the fungus. The size reaches up to 9 cm in girth, and the weight ranges from 400 grams. This type of truffle is called the black diamond for its special taste. It has a strong and persistent aroma with a bitter taste.

   

   

   

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

   

   

   

Each variety has its own distinctive external features, ripening periods, but the most important is unsurpassed taste.

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Rules and time of collection

During the collection of the fungus, it is important not only to extract the ripened specimens, but also not to damage the tubers and roots of the plants where they live. Since it is rather difficult to find this mushroom, unusual methods of harvesting were invented.

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

For this purpose, only a specially trained animal is suitable, which obeys the owner and leaves the prey in time. People who engage in such “hunting” are called trifoulau, they try to pass on their craft to their children along with knowledge about the places where mushrooms grow.

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

Useful properties and restrictions for use

Regardless of the taste of the truffle, its benefits to human health are undeniable. The presence of vitamin B1 enhances immunity and helps to cure gastric tract disorders. Due to its low calorie content, this product is also indicated for overweight people.

Truffle contains a number of micro and macro elements in its composition, such as:

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

Since ancient times, this mushroom has been used as an aphrodisiac: its subtle smell really affects the areas of the brain responsible for attraction to the opposite sex and passion. There is no restriction on the use of this product; it does not cause allergic reactions.

Recipes and cooking features

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

1. White truffle should never be subjected to heat treatment, otherwise it will lose its taste and aroma.
2. Mushrooms are soaked in water to get the base for aromatic sauces.
3. Keep only dry, wrapped in a paper towel, in the refrigerator, and no longer than two weeks.

There are many recipes for this incredible product.

Truffle Cream 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 fillet in salted water, cool and cut into cubes. Finely chop the onion and celery and fry in butter for 20 minutes. Combine the fried ingredients with turkey broth and a bun, boil for 15 minutes. Add meat and beat with a blender. Add cream and bring to a boil. Then combine with pre-chopped truffles. Sprinkle with olive oil before serving.

Truffle Pasta:

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

Boil the pasta, grate the parmesan. Melt the butter and pour the cream into it, add half a portion of parmesan. Stir everything and keep on low heat for 5 minutes, salt and pepper. Combine the pasta with the sauce, sprinkle with parmesan on top and put the sliced ​​truffles in pieces. Serve immediately.

Answers to Common Questions

Unusual and expensive mushrooms have many varieties, but it is worth knowing which of them can be eaten. Truffle is undoubtedly a delicacy and everyone should try this underground product, grown and harvested with such difficulty.