White truffle in Our Country: where it grows, how to cook, photo and video

White truffle (lat. Choiromyces venosus or Choiromyces meandriformis) is an unattractive-looking mushroom, which at the same time has excellent taste. Its pulp is highly valued in cooking, however, it is extremely difficult to find it without specially trained animals, which is why it is the most expensive of all mushrooms in the world.

In Our Country, white truffle is also called Troitsky or Polish. In the common people, another name was widely used – fat. A detailed description and photo of the white truffle is presented below.

What is white truffle

It is a delicacy mushroom variety with marsupial tuberous fruits that develop underground. The exact number of different subspecies of white truffle is still established, but among all known today, the most popular is the Piedmontese white truffle, which grows in Italy. In appearance, this mushroom resembles Jerusalem artichoke.

Also among the most valuable species include the Tuscan white truffle.

What does a white truffle look like?

The shape of the fruiting body of this mushroom differs from the traditional one – it is impossible to distinguish individual parts (leg, hat). It, like other varieties of truffle, is an irregularly shaped tuber or apothecia. It develops underground, only occasionally the tops of ripened fruiting bodies look out to the surface. Large specimens can reach 13-14 cm in diameter, however, on average they grow up to 9-10 cm. Young white truffles have a dense and fleshy flesh, and the skin is smooth. As the fruiting bodies develop, the surface becomes rough and wrinkled. The color of the white truffle also changes depending on age – at the initial stage of ripening, the mushrooms are light, whitish-yellow, however, in older specimens, the skin darkens. Over time, it acquires a reddish-brown color, which makes the white truffle look like a potato.

Spore bags in this species are located in the fruiting body. The flesh of young specimens is almost white. Mature truffles are distinguished by their grayish flesh with yellowish-brown veins, and the core is harder than the edges. The smell intensifies as the fruiting body develops – at the last stage of ripening, they smell pleasantly of nuts.

Below is a photo of a white truffle in a section.

How white truffle grows

This species grows underground at a depth of 6-10 cm. Occasionally, the top of the fungus raises the soil, as a result of which a small mound with cracks forms above it. The fruiting body directly above the earth’s surface can be seen even less frequently.

The white truffle bears fruit irregularly, with frequent empty seasons. Harvested from the end of July to October, sometimes the harvest time stretches until November.

Where does the white truffle grow?

In its natural environment, the fungus grows in Europe. The area of ​​​​its greatest distribution falls on the territory of France, Switzerland and Italy. In Our Country, this species is not found so often, however, sometimes fruiting bodies can be found in the European part of the country. The following areas are considered mushroom places:

• Moscow region;
• Vladimirskaya;
• Orlovskaya;
• Leningradskaya.

Also, white truffle grows in Our Country on the territory of the Tula region, but cases of finding fruiting bodies in this area are rare.

The preferred type of soil is sandy and clay, medium moisture. Harvest should be sought in young coniferous and mixed forests under birch, oak, aspen and hazel. At the same time, special attention is paid to areas with sparse vegetation and poor leafy litter.

Also, mushroom pickers are guided by additional signs of mushroom places – very often midges hover over the truffle mycelium. In particular, the aroma of the mushroom is especially attractive to red flies. In addition, sometimes the location of the mycelium is given out by small tubercles on the surface of the soil, which are covered with small faults.

The color of the soil is also of no small importance – over a white truffle it is grayish, as if the earth was sprinkled with a small amount of ash.

Is it possible to eat white truffle

The white truffle, which has also been called Troitsky for many centuries, is considered an edible mushroom, like its famous Tuscan variety. The taste of the pulp makes it possible to attribute the mushroom to the fourth category – this is a delicacy with a high cost. The flesh of the white truffle tastes like a nut or meat. In truffles, the fruiting bodies are more like chicken.

The smell of the pulp is distinguished by nutty notes, sometimes with an admixture of the aroma of roasted seeds.

The benefits of white truffle

The benefits of this mushroom are due to its rich vitamin composition. The pulp contains:

• vitamin C, PP;
• vitamins of group B;
• antioxidants;
• healthy carbohydrates;
• proteins;
• pheromones.

When eaten, the mushroom has a beneficial effect on the human body, namely:

• improves blood composition;
• helps in the treatment of gout, gastritis and chronic colitis;
• has an antiviral effect;
• strengthens the immune system;
• normalizes metabolism;
• restores the intestinal microflora.

It cannot cause obvious harm to health, however, it is not recommended to eat this mushroom for small children and pregnant women. Despite all the benefits, it is a rather difficult product to digest.

White truffle is also widely used in cosmetology, where it is used as a central component of oils, creams and masks for skin and hair. The benefits of truffle juice and the pulp of fruiting bodies from this point of view are as follows:

• mushroom extract has a beneficial effect on age wrinkles;
• helps to reduce hyperpigmentation;
• products based on it have tightening properties.

Which truffle is more expensive – white or black

White truffle is much rarer than black truffle, which is the reason for such a high cost. On average, the price for 1 kg of mushrooms can reach 3-4 thousand euros. The black subspecies is estimated at 1-2 thousand dollars per 1 kg.

False counterparts of the white truffle

It is very difficult to confuse the white truffle with other mushrooms, but sometimes Melanogaster Bruma is harvested instead. The double is distinguished by the black color of the core.

Despite the pleasant fruity aroma, this mushroom is not eaten.

Another similar variety is deer truffle. It has a red-brown color and is covered with warty formations.

The mushroom is considered inedible for humans, however, forest animals can eat it without harm to health.

Finally, sometimes the white truffle is confused with scleroderma vulgaris (also common puffball). Mushrooms are distinguished by a yellowish color of the surface and a dark core. Also, this species smells bad.

The fruit bodies of scleroderma are inedible, as they contain a small amount of toxic substances.

Rules for collecting white truffles in Our Country

Since the 5th century, specially trained animals have been used to search for white truffles – dogs and pigs, which can cost about XNUMX thousand euros. Without them, it is almost impossible to find this species.

Pigs (male) can smell the truffle smell from 10-20 m away and do not need special training, as the aroma of mushrooms reminds them of the smell of a female. On the other hand, it is risky to use them – a hungry pig can eat the find. To prevent this from happening, animals should wear muzzles.

In dogs, females smell truffles much better than males. Unlike pigs, they do not eat mushrooms, but their training takes a lot of time.

You can learn more about how to pick white truffles in the Moscow region from the video below:

How to grow white truffle at home

This mushroom is quite possible to grow on your own. In particular, the territory of the Moscow region is suitable for growing white truffles. They do it in the following way:

1. In a specialized store, you need to purchase truffle mycelium. Since the species is quite rare, the price for it will be high, so it is better to use the found mycelium if you are lucky to find it.

   

2. With the help of white truffle mycelium, growths of hazel or hawthorn are infected. In general, any trees and shrubs with which this species can form mycorrhiza are suitable: oak, birch, aspen, pine, etc.

   

3. As soon as the mushrooms germinate, it is necessary to wait about two weeks – during this time the mycelium will grow and take root in the roots of the plant.

   

4. After the seedlings are infected, the growths continue to be grown in a special nursery, which is kept under quarantine.
5. The following year, the truffle mycelium will grow and completely infect the substrate with mycelium. During this time, the growths can grow by 20-25 cm. At this point, the germination of white truffles is considered complete.

   

How to cook white truffle

White truffle can be used to make a wide variety of dishes, but it rarely acts as a main ingredient. Most often, the pulp is used as an additive, while the average weight of the product used is only 8 g.

Spaghetti and pasta with white truffle oil are popular in Italy. In France, fruiting bodies are used for preservation, marinating in wine and pouring Provence oils.

Butter-based white truffle sauce can be prepared as follows:

1. 250 g of butter is spread in a deep container and left to soften.
2. Washed white truffles (40 g) are finely rubbed and mixed with 2 tbsp. l. green onion. In addition to the mushrooms, finely chopped greens are added to taste and 1 tsp. provencal herbs. Black pepper gives the spiciness to the sauce.
3. All this is mixed with oil and the resulting mass is sprinkled with ½ tsp. salt.
4. The mixture is brought to a homogeneous state and spread on the foil. Then a small sausage is made from it and given an even shape.
5. For 30 minutes, the preparation for the sauce is removed in the freezer.

On this preparation can be considered complete. The product has a long shelf life and goes well with many dishes.

The primary processing of fruiting bodies is that they are thoroughly washed in cold water, then stewed in wine and cleaned. The heat treatment of mushrooms should not be too long, it is enough to hold them in a preheated oven for five minutes. In general, white truffles are best served raw. To do this, they are thoroughly cleaned and cut very thinly.

How to store white truffle

Fresh mushrooms have a very short shelf life, which is why it is recommended to cook them soon after being found. That is why the harvest is sold out so quickly, and fresh mushrooms can only be tasted in restaurants during the fruiting season.

In order to preserve the nutritional qualities of fruiting bodies for at least six months, white truffles are dried or pickled. Additionally, you can extend the shelf life by immersing the mushrooms in oil or rice. It is also allowed to freeze the collected fruiting bodies, but this method is not used so often.

The best way to store white truffles is artificial drying. This process looks like this:

1. First of all, the mushrooms must be cut into thin slices – their thickness should not exceed 4-5 mm. In no case should you wash the crop before cutting, otherwise the fruiting bodies will absorb excess moisture. Remove all dirt and debris with a soft brush or cloth.
2. In order for the truffle slices not to start to rot, they should not touch each other. Additionally, they are strung on a knitting needle.
3. Mushrooms are directly dried in the oven, spreading them on a wire rack. When using a baking sheet, it is lined with parchment before that.
4. The temperature of the oven is set at 40-50 ° C, while it is not necessary to close the door completely – otherwise the mushrooms will not be dried, but baked. It is also advisable to turn on the convection mode, if the design of the oven provides for it. From time to time, the slices are turned over.
5. The fact that the white truffle is ready can be recognized by the state of the pulp. It should become brittle, but not crumble.
6. When the truffle slices are dry, they are placed in cotton bags. Before cooking, mushrooms are poured with water. After soaking, they acquire the taste and appearance of fresh truffles.

Another popular way to harvest white truffles is pickling. Fruiting bodies are preserved according to the following scheme:

1. 1 kg of mushrooms are thoroughly washed and sprinkled with 1 tsp. salt. After that, the fruit bodies are mixed to evenly distribute the salt.
2. The next step – the truffles are laid out in clay pots.
3. Then ½ tbsp. vinegar is mixed with the same amount of red wine and the resulting mixture is poured into pots. They are tightly covered with foil and removed for 1-2 hours in the oven.
4. When the heat subsides a little, the pots are left for a day in a warm place, after which they are again placed in the oven for a couple of hours. This process is repeated for four days.
5. Then the pots are opened and filled with water to the very edge. Mushrooms are mixed and after 20-30 minutes the liquid is poured into the pan. Truffles are left to drain in a colander.
6. Dried mushrooms are transferred to a ceramic container. At this time, the drained mushroom juice is mixed with a small amount of salt and spices. The resulting mixture is brought to a boil and truffles are poured into it.
7. In this form, the mushrooms are left to cool. Then they are laid out in jars, poured to the top with brine and add 1-2 tbsp. l. olive oil. The liquid level should be 2 cm above the mushroom mass.

On this, the process of pickling white truffles can be considered complete. Banks are tightly closed and cleaned in a cool, dry place for storage. In winter, marinated white truffles are used as an addition to various dishes.

Conclusion

Finding a white truffle in Our Country is not so easy. Firstly, it is an extremely rare mushroom, and secondly, it grows underground. That is why it is almost impossible to detect fruiting bodies without specially trained animals, however, trained dogs and pigs are very expensive. For this reason, it is more profitable to grow white truffle on your own, although this mushroom is rather capricious – it makes high demands on air temperature and soil moisture.

In Our Country, white truffles can be grown in the European part of the country. In particular, the climate of the Moscow region is suitable for these purposes. The yield is quite small, however, the high cost of fruiting bodies fully pays for the time and effort spent.

You can learn more about white truffle from the video below: