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Winter truffle - Tuber Melanosporum

Truffles – what is it about the bulbous forest mushroom?
At first glance, the bulbous truffles do not look like much. But the first glance does not count much in this case: it is overlaid by the intense first aroma, which the mushrooms exude and which already announces their culinary enjoyment. Nevertheless, not all truffles are the same.

Small truffle ABC
There are numerous truffle varieties, among them high-quality and less high-quality, expensive and cheaper, white and black, winter and summer truffles. Around 160 species are known today. They grow in all parts of the world, usually underground, and form a connection with the root of their host plant – usually trees such as oaks, beeches, lime trees or black pines.
While the host benefits from the water and mineral salts, a truffle needs the photosynthesis products of the tree to grow. "It can take five to ten years for a truffle to develop from a spore," explains Jean-Marie Dumaine, a French truffle expert. In addition to the host plant, a truffle primarily needs a lot of water and a calcareous soil, such as that found in wine-growing areas.

From truffle pig to truffle dog
When the mushroom is ripe, it begins to give off an intense smell. Dumaine: "It wants to be found and eaten." It is mainly found by wild boars, which, after eating it, ensure the spread of the mushrooms through their excretions.
However, people have also appreciated truffles for their special taste since ancient times. In the past, they used truffle pigs to search for the mushrooms; today, truffle dogs are mostly used.Tuber Melanosporum
The winter truffle smells aromatic of nutmeg, slightly marzipan-like to spicy-fruity. During spore maturation, however, the fruiting body smells strongly aromatic of sour fruits, but occasionally also heavily musky. Both prepared and raw, the winter truffle tastes pleasantly mild.

Use
Black truffles complement poultry, for example sliced and cooked under the skin.
Do not plane, but rather cut into shavings or small cubes and let them steep in warm liquids for some time. Then process them into a farce or, with wine, cream and stock, into a truffle sauce. Warm truffle cream, which has been able to absorb the aroma of the mushrooms for an hour, can also be processed into a truffle parfait and frozen: a great dessert.
Whole Périgord truffles can also be cooked, for example in a pastry shell.

About the producer
Laumont is one of the leading companies in Europe when it comes to the sale and distribution of truffles and mushrooms. We have been active in this sector since 1980, which helps us to work as experts in this field and to constantly make the necessary improvements in order to offer our customers the best.

Storage recommendation
Mushrooms should be stored in a cool and airy place. An air-permeable container in the vegetable compartment of the refrigerator is best suited for this.