White truffle (Choiromyces meandriformis)
- Department: Ascomycota (Ascomycetes)
- Subdivision: Pezizomycotina (Pezizomycotins)
- Class: Pezizomycetes (Pezizomycetes)
- Subclass: Pezizomycetidae (Pezizomycetes)
- Order: Pezizales (Pezizales)
- Family: Tuberaceae (Truffle)
- Род: Choiromyces
- Type: Choiromyces meandriformis (White Truffle)
- Trinity truffle
- Truffle Polish
- Trinity truffle
- Truffle Polish
Truffle white (lat. Choiromyces venosusAlso Choiromyces meandriformis) is a species of fungus included in the genus Choiromyces of the Truffle family (Tuberaceae).
It is considered the most common type of truffle growing on the territory of the Federation, but does not have the same value as real truffles (Tuber).
Description:
Fruiting body 5-8 (15) cm in diameter, weighing 200-300 (500) g, tuberous, round-flattened with a fibrous, felt surface of yellow-brown color
The pulp is elastic, mealy, light, yellowish, like potatoes, with noticeable streaks and a specific aroma.
Taste: Mushroom with hints of deep roasted seeds or walnuts and a strong characteristic aroma.
Spread:
White truffle is found from late July to November (in warm autumn), in coniferous forests, among young pines and deciduous (in hazel, with birch, aspen), on sandy and clay soil at a depth of 8-10 cm, sometimes appearing on the surface small tubercle. It occurs very rarely and not every year. According to the literature data, the yield peaks coincide with the yield of porcini mushrooms.
It lives in loose, calcareous, moderately moist soil under a layer of leaves in deciduous and coniferous forests. Occurs in birch, aspen forests, under hazel bushes in mixed forests on well-warmed soils. It grows at a depth of 8-10 cm, appears very rarely on the soil surface. They find it on hillocks of soil without vegetation, by a strong smell.
Season: from August to November.
Evaluation:
White truffle (Choiromyces meandriformis), according to encyclopedias, is considered a rare edible mushroom (4 categories) with a specific not mushroom, but more meat taste. The later these mushrooms are harvested, the tastier they are.
Used fresh and dried. They are especially spicy in sauces and seasonings.
This type of mushroom began to gain its value in Our Country only in the last 10-15 years.