Truffles

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Truffles are tuberous underground fungi that do not have a stem or root. They grow in symbiosis in the roots of the so-called. mycorrhizal trees. Truffles are a class of baggy mushrooms / Ascomycetes /, genus Truffles, which includes about 30 species. Mycorrhiza in truffles is a very good example of a fruitful symbiosis between fungal hyphae and the roots of various tree plants. The fruiting bodies are partially or even completely located in the soil, their shape is irregular and the bark is rough.

Approximately 150 tons are grown annually in the world truffles, but until a hundred years ago in France alone, an astonishing 1,500 tonnes a year were grown. Declining yields of these mushrooms are the reason for the price to rise, which makes truffles one of the most expensive foods in the world. They are more valuable than gold, a symbol of luxury and abundance. At a charity auction in London in 2006, a truffle weighing 1.2 kg was sold for an astonishing price of 100,000 euros, but then a truffle found near Pisa was sold for an even more staggering 150,000 euros.

Types of truffles

White truffle / Tuber magnatum / - this is the rarest truffle and therefore the most prized. It grows mainly in France, Italy, Croatia, but is also found in our country. The white truffle is 5-12 cm in size, but it is possible to find larger specimens. The shape is oval, with many indentations, the surface is slightly velvety. The inside is white or grayish-yellow, with pale thin veins. It grows in hilly places located at 600 meters above sea level. Collected from late autumn to early spring.

Black truffle / Tuber Melanosporum / - named after a region in France. It grows mainly under hazelnuts and oak trees. It reaches 7 cm in diameter and weighs up to 100 g. It is found in Italy and Spain, but mostly in France, where it is very highly valued. The black truffle is globular, sometimes with rounded protrusions. It is covered with a brownish-black crust with densely located warts. Its interior is grayish-brown or purple-black and marbled with whitish but thin veins.

Black summer truffle / Tuber Aestivum Vitt / - a very close relative of the black truffle, but with a much weaker aroma. Its core remains bright even as it matures.

Its relatively lower price and similar appearance to the black truffle are a common cause of fraud. It is common in warmer parts of Europe and is more common than black truffles. Collected from May to December, on calcareous soils under beech trees, and in rare cases - under edible chestnut and oak trees.

Black winter truffle / Tuber brumale Vitt./ - is usually rounded or with very weak protrusions. It has a black or very dark purple bark, with densely spaced warts. Its interior is dark brown or grayish black, with wide marble spots. The size of the winter truffle is slightly larger than a hen's egg.

It is located in autumn and early winter under oak and hazel. It is most common in Central and South America. Its aroma and taste are a bit stronger, but still quite pleasant.

Black kidney-shaped truffle / Tuber mesentericum Vitt./ - has an oval but not very round shape, with large or small depressions in the base. When incised, these indentations give it a kidney-shaped shape. It has a black bark and its inside is gray-brown with slightly wavy veins. Its size very rarely exceeds that of an egg. Not very common, grows under oak, hazel, birch and beech. It is found only in Europe.

Black smooth truffle / Tuber Macrosporum Vitt./ - is not so well known and is rarely traded, but on the other hand it is highly valuable. It has a rounded shape and lumps, with a black-purple bark and small uneven warts. Its core is pinkish-brown with light gray veins. It has a strong aroma and slightly garlic taste. It grows under oak, willow and poplar in Central and Southern Europe.

Gray-white truffle / Tuber maculatum Vitt./ - has a lower price than the white truffle, but the young specimens are very similar to their white brethren and are often confused with them.

As they mature, they become darker. Initially, it has a light and pleasant aroma, which later becomes more bland and garlicy. It grows in coniferous and deciduous forests in the period from January to March.

Composition of truffles

Diamonds in the kitchen have an extremely diverse chemical composition. Truffles are rich in valuable vitamins B2, B6 and B12. They contain 9% protein, nitrogen, phosphorus, magnesium, potassium, sulfur, calcium carbonate, manganese, cellulose and sucrose. They also contain steroids that are similar to human hormones.

Selection and storage of truffles

You will recognize them by the price, this is the only thing that can be said when choosing truffles. They are sold only in specialized shops, and for 100 g you can sprinkle with at least BGN 200. Their price can reach several thousand euros per kilogram.

If you still find the priceless fresh truffles, it is very important how you store them. Properly covered, it will withstand a great deal of adverse conditions for up to 1 month. It is best to clean and place in quartz sand and in the refrigerator. It is best to put them in boxes or glass jars, very tightly closed. Always wash them immediately before use, then dry them and only then proceed to cooking.

Truffles in cooking

Consumption of truffles it has always been a symbol of sophistication and wealth. Many kings, including the famous Napoleon, admired the taste of truffles. An extremely successful method is the quick preparation of pâtés with truffles, olive oil and mayonnaise or simply canning in hot olive oil and sealing in a jar.

The taste of truffles is amazing, which is why they can be served raw, for example in Italian pasta or salads. To release their great aroma, grate them on the already prepared pasta, risotto, polenta or plain omelet. Truffles can be eaten with meat or in various meat dishes.

The scent of truffles can become a delicacy, even the most ordinary dish. The Italian culinary classic is fettuccine with truffleswhile in France it is foie gras. Roman emperors enjoyed truffles without any additives. One of the highest steps in culinary art is truffles, boiled with champagne and beef broth. Wines such as aged burgundy and white chardonnay are suitable for this delicacy.

Benefits of truffles

One of the most common claims is that truffles are an amazing aphrodisiac. It is believed that even Casanova has benefited from these qualities throughout his life. The story goes that the famous Avicenna recommended truffles as a powerful aphodisiac that increases the sensitivity of men and women. Truffles contain a large amount of valuable substances, which makes them not only delicious but also extremely useful.