The most expensive mushroom, the "black diamond" - that's what they say about truffles. Not every mushroom you hear that. Often, except that they are very expensive, we don’t know anything about these mushrooms. So what is special, except for the cost, in such, at first glance, nondescript clumps? Let's find out about this from the article.
What does a truffle look like
Truffles belong to the section of marsupial mushrooms. All this is due to the fact that their disputes are in the body of the fungus.
A growing delicacy under the ground. For normal growth, he needs to enter into a symbiosis with a tree. Mycelium envelops the root system of a tree, so it absorbs useful substances from the soil better.
The truffle does not have a pronounced leg and cap, its body is tuberous. Visually, it is something like a potato. In size, these delicacies are both very tiny (the size of a nut) and larger (the size of an orange). Weight ranges from a few grams to a kilogram (but such giants are extremely rare). 
Peel, depending on the species, can be almost black or light (white truffles). The pulp also varies in color depending on the species, but in all the mushrooms in the section it resembles a marble pattern. Use this product can be raw.
Varieties of truffles
There are more than a hundred varieties of this mushroom, but we will consider the most common ones.
Black summer
The black summer, he is also a black Russian, grows in deciduous or mixed forests under the roots of oak, beech or birch. Prefers soil with lime. Distributed in Central Europe, is found on the coast of the Caucasus. The season of this mushroom is summer and early autumn. 
The black summer fruit body has a tuber like or roundish, bluish or brown (closer to black) with black warts. The diameter reaches 10 cm.
The flesh of a young fungus is quite dense, the older it is, the softer it is. The color of the pulp also changes with age from light to brownish. It tastes sweetish with a nutty flavor. The smell is similar to the scent of algae. Black summer is valued less than its relatives, although it is a delicacy.
It is useful to learn how to check the mushrooms for edibility by popular methods.
Black winter
Winter truffle can be collected from late fall to March. It grows in Italy, Switzerland, in Western Ukraine and in the mountainous regions of Crimea.
The mushroom has a spherical shape up to 20 cm in diameter. The weight of an adult copy can reach a kilogram and even more. 
Outside is covered with numerous warts. The flesh with yellowish streaks resembles a marble pattern. It is initially light, but eventually turns gray or even takes on a purple hue.
It has a strong musky odor. Not valued as much as the other "black" relatives.
Black Perigord (French)
The Perigord truffle got its name from the historical region of Périgord in France. But it is also found in Italy (Umbria), Spain and Croatia. Harvest season is from November to March.
The tuberous fruit body is up to 9 cm in diameter. The color of the young specimen is reddish brown, the old one is black. The color of the pulp is gray or pinkish over time, from the appearance of the spores becomes dark brown or black, but the light streaks remain. 
The finish is bitter, and the smell reminds someone of chocolate, and someone - expensive alcohol.
Black himalayan
This mushroom got its name from the territory in which it grows. Himalayan truffle is a variety of black winter. The period of fruiting is from mid-November to February.
The mushroom itself is rather small, in diameter only up to 5 cm. Its weight is not more than 50 g. 
The rind is dark with small growths. The flesh is elastic dark purple, almost black. Aroma with pronounced forest notes.
It will be useful for you to learn which edible and poisonous mushrooms grow in the Leningrad, Volgograd, Kaliningrad regions and in the Crimea.
White Piedmontese (Italian)
It is most common in the Italian region of Piedmont and in the regions of France that border it. Most often grows in deciduous forests under oak, willow, poplar, occasionally under linden. The collection period is from the second decade of September to the end of January.
Tubers in diameter up to 12 cm. Weight - up to 300 g, but occasionally there are specimens and up to 1 kg in weight. The surface is velvety, light orange or brown. 
The flesh is elastic, can be white or yellow-gray. The streaks forming the marble pattern are light or creamy brown.
The aroma of white truffles combines the smell of cheese and garlic.
Did you know? 50% of all the truffles eaten in the world accounted for the French.
White Oregon (American)
This type of truffle can be found in the northwest United States. It grows shallow in the soil near conifers. Gather it from October to January.
Fruit body in diameter up to 7 cm. Weight can reach 250 g. The rind is light brown, the flesh is golden brown with light streaks. 
The aroma of this forest delicacy has herbal and floral notes.
Red
This mushroom grows throughout Europe and in western Russia (to the Urals). Prefers soil near coniferous trees or oak. Fruits in late spring to August.
Tuber diameter up to 4 cm. Weight rarely exceeds 80 g.
The mushroom is red-brown in color. The flesh is quite dense, dirty pink or beige. 
The aroma contains notes of grass, wine and coconut.
Brilliant red
Brilliant Red is the "brother" of red truffles. It is found in the forests of Europe and Russia, most often under the oak.
The underground inhabitants themselves are very small - they do not exceed 4 cm in diameter. The weight is about 45 g.
The skin is beige or brown. The flesh is grayish or brown with white veins. 
The smell of this copy has wine-pear notes with a light coconut fragrance.
Important! Deer truffle is the only inedible of all members of the genus.
Autumn (Burgundy)
This species, like many others, got its name from the place of growth (Burgundy). Its ripening period is from June to October.
The mushroom has a rounded shape, not exceeding 8 cm in diameter. The weight reaches 300 g. 
Being a type of black fungus, the Burgundy autumn has a dark, almost black skin. The flesh is light brown with light streaks.
Autumn truffle has the smell of hazelnut and chocolate, for which it is valued by gourmets.
Chinese (Asian)
This type of truffle grows in southwest China. Prefers cohabitation with oak, chestnut and pine. The period of its growth is from December to February.
Tuber diameter up to 10 cm. Weight can reach up to 500 g. The rind is dark, dense. The flesh is elastic, dark color with gray veins. 
The aroma is pronounced only in mature mushrooms. There are cases when the truffle is artificially flavored to give out for the Perigord.
Where and how grows
Truffles - earth dwellers. They grow under the ground at the roots of trees. Each species prefers a particular locality and trees.
The geography of growth of these mushrooms is quite diverse. They can be found throughout Europe, in the warm corners of Russia, in the north of Africa and in the west of North America.
Most prefer broadleaf trees - oak, birch, beech, poplar, elm, linden. Some grow under cedar or pine.
An underground resident likes a warm, mild climate, so in our latitudes it can be found in the forests of Western Ukraine, in the Crimea, in Russian forests to the Urals and in the Caucasus, as well as in the Bialowieza Forest and the Gomel Region of Belarus.
How to search
The delicacy grows underground and it is rather difficult to find it. But there are some signs that a truffle lurked under the ground:
- vegetation over the fungus is more rare;
- the earth becomes gray;
- red flies use the fruit body to feed the larvae, so they swarm around the "delicious" places.
Important! In Europe, for the "hunting" for truffle license is needed.
Chemical composition
Truffle is a dietary product - there are only 24 kcal per 100 g (3 g - proteins, 0.5 g - fats, 2 g - carbohydrates).
These delicacies contain vitamins C (6 mg), B1 (0.02 mg), B2 (0.4 mg), PP (9.49 mg). It is also possible to find such elements in it:
- potassium;
- calcium;
- iron;
- sodium;
- copper.
Benefit and harm
Vitamins and minerals contained in these mushrooms have a positive effect on human health:
- have an antioxidant effect;
- help accelerate the recovery of the skin with cuts or diseases;
- prevent the development of malignant tumors in the colon;
- help maintain skin tone, reduce the appearance of wrinkles;
- beneficial effect on the microflora in the intestine.
In alternative medicine, shiitake mushrooms and cordyceps are particularly popular.
These mushrooms cannot cause any harm to the human body, and only an individual intolerance of this product is a contraindication to their use. To abstain from eating truffles should be women during pregnancy and lactation, as well as children of preschool age.
Mushrooms that grow in the forests of our country, also have very useful properties. Learn more about the benefits of mushrooms, boletus, ceps, champignons, Reishi, milk mushrooms, chanterelles, butter.
How to use in cooking
These mushrooms differ from other relatives in their special taste and aroma. The smell of these mushrooms may have nutty or herbal notes.
Truffle is used as an additive to sauces or as an aromatic spice, but most often this product is served raw, rubbed on a grater and added to the main course. It is by entering into contact with other products that the aroma of truffles is revealed in full. 
The taste of this mushroom is similar to roasted nuts or seeds. It is inseparable from the aroma, gourmets sometimes say that they "eat the smell."
Why truffles are so expensive
The high cost of truffles is caused by the fact that they are “mined” very little. This mushroom does not grow in every forest or even in every region. In addition, it is not so easy to find, because it does not come to the surface. And completing its uniqueness is that it is a seasonal product.
Add to this a pleasant taste and breathtaking aroma - that’s what we get is a rare, expensive delicacy.
Did you know? The biggest white truffle that was ripped off had a weight of 1 kg 890 g.
By the way, the cost of white truffles can reach 4 thousand euro / kg. The larger it is, the more expensive it is. Black congener will cost from 1500 to 2500 dollars per kilogram.
There is an opinion that having tried once this strange mushroom, its taste and aroma remain forever in memory. In addition to taste, this product is still very useful for the body. Gourmets advise: if you have the opportunity to taste this delicacy - do not miss it.
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