Premium Autumn Truffle

The autumn truffle or Tuber Uncinatum is much more subtle than other better-known edible truffles such as the black truffle (Tuber Melanosporum) or the white truffle (Tuber Magnatum).

Our recommendation for the summer truffle is to enjoy it in several cold dishes.

Availability

The summer truffle season is between the months of April and August. Occasionally, it can also be found in March, although it is very likely that the truffle is not yet ripe. The summer truffle reaches its optimum ripeness in the months of June and July.

Truffles – what is it about the tuberous forest mushroom?

At first glance, the tuberous truffles do not look like much. But the first glance does not count for much in this case: it is overlaid by the intense first aroma that the mushrooms give off and that already announces their culinary enjoyment. Nevertheless, truffle is not just truffle.

Small truffle ABC

There are numerous truffle varieties, including 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 calcareous soil, such as that found in wine-growing regions.

From truffle pig to truffle dog

When the mushroom is ripe, it begins to give off an intense smell. Dumaine: "He wants to be found and eaten." It is mainly found by wild boars, which, after eating it, ensure that the mushrooms are spread through their excretions.

But 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. The largest truffle producers are currently France and New Zealand. In southern Germany, the delicacy can be found in the Swabian Alb, among other places, and in northern Germany in the area around Hanover.

Varieties and prices of edible jewels

Since the search for truffles is complex, the mushrooms have a high price: the most expensive varieties include the white Alba truffles and the black Perigord truffles. Alba truffles currently fetch prices between around 3,000 and 8,000 euros per kilogram, while the kilo price for black Perigord truffles is between 1,000 and 3,500 euros.

Burgundy truffles are particularly widespread in Europe and also significantly cheaper. A kilogram currently costs between around 800 and 1,000 euros. Other well-known varieties also include summer truffles, winter truffles and March truffles.

Enjoyment aside: is truffle actually healthy?

Truffle is primarily about enjoyment. It is all the more pleasing to know that, in addition to their culinary quality, the luxury mushrooms can also shine with their ingredients. The high proportion of fibre and protein is particularly noteworthy. Truffle can also score with a lot of iron.

Storing truffles correctly – this is how it works

"A good truffle is a very fresh truffle," says Dumaine. If you still do not want to eat the mushrooms immediately, but want to store them, you should follow some tips. Storage can significantly affect the taste of the noble mushroom.

A black truffle will keep for up to ten days if stored in an airtight container. A white truffle only keeps for a few days. It is often wrapped in air-permeable paper and then stored either in a glass jar in the refrigerator or, for example, simply in the egg compartment or in rice. The advantage here: the truffle gives off its intense aroma to the eggs or the rice.

Truffle preparation – a culinary delight

Truffles are often used as a spicy ingredient to refine dishes. They are usually used very sparingly, if only because of their price, and are planed over dishes such as spaghetti, lasagne, potatoes or carpaccio. The latter applies in particular to Alba and Burgundy truffles, which cannot tolerate heat.

The Perigord truffle is different: it retains its aroma even when cooked and is therefore ideal, among other things, for refining sauces. "He is an all-rounder," says Dumaine. The top chef from Normandy advises combining the noble mushroom with only a few other ingredients: "You don't have to do much, the taste speaks for itself." His recommendation: serve the truffle with pasta and olive oil or combine it with eggs, for example in the form of an omelette.