In Russia, the white truffle is considered an edible mushroom of category 4 nutritional value, and a delicacy. The same opinion is shared in Germany, Sweden and Hungary. But in Spain, France and Italy, white truffle is considered, on the contrary, poisonous, causing gastrointestinal poisoning.
In Spain, the white truffle is listed as a species whose sale is prohibited. There is also information about the toxicity of only overripe fruiting bodies, as well as the need for heat treatment.
Botanical description
Not every representative of the mushroom kingdom consists of a cap and a stalk. The white truffle mushroom is special and has the same structure. Its fruiting body is the so-called apothecia, which protrudes slightly above the soil surface or is completely immersed in it. It has nothing in common with the structure of the familiar mushroom. In appearance, it looks more like a tuber of Jerusalem artichoke or potato. The shape of the truffle is round, irregular, grows up to 13 cm in height. The surface is white, smooth. Mature specimens develop sinuous folds. The body of the mushroom is fleshy and dense. The white color changes over time and acquires a reddish tint.
The pulp is white. As it grows, it acquires a gray tint, similar to marble with yellow-brown broken veins. There is a bit of dryness in the center.
The spore sac is spherical with processes. It is located on the internal wreaths or in the fruiting body itself, forming something like a hymenial layer.
The aroma is pleasant, nutty and mushroom. It has no specific taste. The older the mushroom, the stronger its aroma and taste.
INTERESTING: In appearance, the white truffle resembles a piece of congealed fat. Hence this delicacy received the name “fatty”.
Growing methods
The cost of this mushroom is more than $1000 per 1 kg. They try to grow it at home.
In France, the cultivation of truffles began in 1806, when oak trees were planted, under which the first harvest of the delicious plant appeared. Since then, the French have been increasing the area under cultivation of this tree species and selling up to a thousand tons of truffles per 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 fruiting body, the edible part itself, or as is customary among mycologists - the apothecium - is a carrier of spores. Growing mushrooms yourself is not easy. But knowing their cost, it's worth a try. Although this will require a considerable amount of start-up capital and an extremely serious approach, in particular a theoretical one.
To do this, oak seedlings (sprouts emerging from seeds) should be infected with mycelium and wait 14 days. After emergence, place the seedlings in sterile conditions and wait until the mycelium grows and becomes established in the oak roots.
After this, the cultivation of seedlings continues in the nursery in winter.
The nursery must be in quarantine. Everything must be sterile to make a real delicacy.
After 12 months, the mycorrhiza will fully develop. And when the seedlings grow to 20 cm, they can be settled in a permanent place.
Be sure to apply NPK fertilizers. To increase productivity, preparations containing copper, zinc, magnesium, iron and boron are used.
Weeds are destroyed with herbicide-containing preparations.
There should be no cracks in the soil between the young oak trees; they must be covered with earth and watered. Do not plant chestnuts, willows or poplars near them. Delicate elite truffles do not tolerate such proximity. They will happily grow not under oaks, but under olive or citrus trees.
Where and when does it grow
As a rule, white truffle always grows in the same place. If you once met him, then next season you can be sure that you will find him in the same place. The Russian climate is ideal for the growth of this delicacy. The most favorite place for truffles is the soil under oak trees. Sometimes you can find single specimens under spruce or pine trees, as well as in deciduous forests under birch and aspen trees. For its growth, alkaline soil saturated with heat and moisture is desirable. That is why it can be found so often in swampy places. Several centuries ago, the white truffle was considered “cow’s bread.” It often grew in pastures. It had no value back then and cattle feasted on this mushroom with great pleasure. The “silent hunting” season for white truffles begins at the end of July and lasts for a month. In regions with warm climates, fruiting may end in October.
Varieties
Almost every country in the world has truffles. In our country, 3 types of this mushroom are most popular: summer black, winter black and white truffles. The latter is divided into several subspecies.
Black summer (Tuber aestivum)
The most common type. It is most widespread in Europe. Quite common in the southern part of Russia. People have given it other names over the years:
- Saint-Jean;
- Scorzone;
- edible;
- Burgundy.
Brief characteristics of the mushroom:
- size - from 2.5 cm to 10 cm;
- appearance - has furrows and a dark shade;
- taste - sweet with hints of nuts;
- the smell resembles fallen leaves;
- usually the ripening period spans the entire summer season and ends in late autumn, in areas with low temperatures (North) - from mid-July and also until the end of November;
- The fruits are located at a depth of 3 to 15 cm;
- can be located both in union with other truffles of their species, and alone;
- often grow near oak trees.
Winter black
Widely distributed in Europe in the central and southern regions, in the south of Russia. You can recognize such a truffle by the following characteristics:
- the size of a mature fruit is about 20 cm;
- blackness of the mushroom is characteristic only after collection, being in the ground, the mushroom will be burgundy color with a rich shade of violet;
- aroma - vaguely reminiscent of musk;
- fruiting period - from late autumn to early spring;
- The location of the winter black is birch or beech forests, often found in oak groves.
White truffle
The most expensive type of truffle found in our country. This truffle grows in Western European, Ukrainian, Belarusian and Russian forests. Previously, it was found in very large quantities near Aleksandrov and Sergiev Posad.
You can recognize the fruit by the following parameters:
- size - at least 5 cm;
- the surface of the mushroom is felt, in newly emerging fruits it is smooth;
- externally resembles Jerusalem artichoke, has a yellow tint;
- the smell is very close to nutty, and the older the truffle, the more pronounced it is;
- The main fruiting period is from mid-summer to mid-autumn.
There are several more “white” truffles that grow in Russia, but are not particularly popular:
- Duron white. Not the most popular type of mushroom, which has a rather specific sweet-spicy aroma. Its pulp has a high density. The mushroom is not collected en masse.
- Variegated white. Also applies to not very popular ones. This is a species that has a bitterish pulp and a weak, but quite pleasant, special truffle aroma. It is used exclusively for flavoring, including oil (used to give the dish a truffle aroma).
- Pubescent white. This type has absolutely no commercial value. Although it is classified as edible, it does not have any pronounced taste or smell.
How does a white truffle grow?
Finding a white truffle is quite difficult. Even experienced mushroom pickers, not knowing where they grow, encounter this problem. The main tip for finding a mushroom is to pay attention to the topography of the ground. Since almost the entire fruiting body is hidden underground, a small tubercle forms in the growing area. If you notice a slight elevation or the grass is growing as if on a hillock, then you can dig in this place. White truffle grows individually or in small colonies of 3-5 pieces. And only under very favorable weather conditions can you find groups of 20-25 mushrooms. Domestic animals also help in the search: pigs, cows, goats. Thanks to their sensitive and acute sense of smell, they can easily recognize the presence of a delicacy and begin digging in that very place. The main thing is to notice it in time and drive the animal away. When harvesting, you need to be careful not to damage the mycelium. In subsequent years, several times more mushrooms can be found in this place. In some European countries, the white truffle is listed in the Red Book due to the threat of extinction.
REFERENCE: For the most expensive white truffle in history, weighing 1.5 kg, they paid $330,000.
Interesting Facts
- Overripe truffles contain anandamide, a substance that acts as a psychotropic.
- If you soak raw truffle in water for a while, it tastes like soy sauce.
- Truffles are searched for at night due to the heightened sense of smell in search dogs and pigs in the cool air.
- Truffle is a strong aphrodisiac.
Once you taste the white truffle, it is impossible to forget it. This amazing, perfect taste and aroma will remain in your memory forever. Some people are immune to the smell of truffles, in fact, they consider it disgusting. However, this famous mushroom is worth trying at least once in your life.
Information sources
Beug, M. W.; Bessette, A.; Bessette, AR Ascomycete Fungi of North America. — Austin, 2014. — P. 78. — 488 p. — ISBN 0-292-75452-3.
False doubles
Zhirushka is a very memorable mushroom and it is difficult to confuse it with other representatives of the mushroom kingdom, but still in nature there are some doubles that you need to be able to distinguish.
- Yellowish scleroderma. The shape also resembles a tuber of potato or Jerusalem artichoke, off-white in color. The heartwood is dark with characteristic light veins. Has an unpleasant aroma.
- Melanogasterer Bruma. At first glance it looks very similar to a fat woman. It is distinguished by jelly-like pulp, which is almost black in the center.
- Reindeer truffle. A very dangerous specimen for humans. Deer feed on it, for which it is not terrible. This is a marsupial mushroom. It is shaped like a small egg, covered with brown growths. The appearance of this type of truffle is repulsive and should be avoided.
Places of production of the most expensive items
Previously, we told you about which types are the most valuable. In this article we will tell you where you can get them.
Historically, these countries became the main ones in the production and collection of truffles:
- Croatia
- France
- Spain
- Italy
In Italy, the most valuable specimens are mined in the following regions:
- Emilia-Romagna
- Piedmont
- Tuscany
- Umbria
- Lazio
- Marche
- Campaign
- Lombardy
- Abruzzo
- Viento
- Molise
- Calabria
In France:
- Périgord
- Provence
- Burgundy
There is only a small part of Istria in Croatia
In Spain, the mushroom is searched for in the east-central part of the country, in the arid hills far from populated areas. Basically, residents of Spain do not eat white summer truffle; production in 95% of cases is for export to France.
Application in cosmetology
Fat is used not only by the best chefs, but also by cosmetologists.
- The mushroom is an antioxidant and has a positive effect on dry or normal facial skin.
- In the absence of allergies, a rejuvenating truffle mask is used in modern cosmetology.
- Fluids and emulsions are used to tighten the oval of the face and even out skin color. To do this, special oils are mixed with crushed mushrooms.
- Mushroom extract is used to combat skin pigmentation.
Edibility
Polish truffle.
White truffle is an edible mushroom of category 4 nutritional value. Truffle can be used to make sauces, seasonings and butter (this is regular butter with truffle added). If black truffles are preheated (for example, in the oven) to enhance the aroma, then white truffles are eaten raw and without heating.
You can store truffles for some time in dry, dark storage rooms, but it is important not to clean them from the soil. But a more reliable way is preservation in vegetable oil (usually olive oil).
Black winter – Burgudsky
Who helps look for truffle mushrooms and where they grow?
This species is of particular value in France and in recent years has become even more popular in other countries.
They begin to ripen in mid-autumn and bear fruit until the end of January.
It grows mainly in France and a little in Italy. They also learned how to cultivate it.
