Questions for the best cooks. What is a Truffle? NOT THE CANDY!?

Question

So I know they are a fungi, but exactly what do they look like, how do you know if they are good and where do you buy them, are they expensive? (im sure they are) An easy first time recipe would be nice! Thanks!

Answer 1

As you say, they are fungi. There are two common varieties, white and black. White truffles originated in northern Italy and have a lighter flavor but a rich, earthy aroma. Black truffles originated in the southwest of France.

Both white and black truffles grow underground, on the roots of certain types of trees and in the right climate/soil. They are being cultivated in many parts of the world other than France and Italy, with some coming from New Zealand, Australia, and Oregon as well as from Spain and other European countries.

You can find truffles for sale on the Web; I typed "truffle" into a search engine and came up with the Sources field. You can buy fresh or tinned truffles; the tinned ones are significantly less expensive (and STILL cost a lot). The least expensive way to enjoy the flavor of truffles is to get shaved truffles; these are the leftover trimmings from the process of cutting truffles into shapes to fit in the tins, so you save some money, and while you lose the texture of the truffle you still get the incomparable flavor in a form that's simply made for adding to a light sauce.

My favorite thing to do with truffles:

Fettucine Alfredo with sliced black truffles

1 pound fresh fettucine (home-made if possible)
1/2 stick of butter
1/4 cup of cream
1 small tin sliced black truffles (juice reserved)
Grated parmesan/romano cheese to taste

Let butter soften by coming to room temperature, then beat with a fork until fluffy. Boil pasta according to package directions or, if fresh, until they float and are "al dente". Drain and place into a warmed serving bowl (you can warm the serving bowl by putting it in the oven at 200 degrees for 15-20 minutes or till the water boils and the pasta is done).

Drop the softened, whipped butter over the pasta and toss with a fork to melt the butter. Add the cream in a thin drizzle, being careful not to add TOO much -- you want a sauce, not a soup.

Toss in the sliced truffles with the juice and stir. Serve with grated parmesan cheese.

My favorite wine to have with black truffles is a first-rate pinot noir, especially an Oregon pinot such as Ken Wright, Torii Mor, or Argyle (if you can find a '96 Argyle Reserve, it's AWESOME with this dish). These wines take something from the soil (what the French call the "gout de terroir") that gives them the aroma of black truffles and Italian wild cherries, a combination that is intoxicating in the extreme.

You can also find white truffle oil, which is a light vegetable oil infused with the essence of truffles. It's fragrant, rich and adds a phenomenal depth to salads, sauces and for that matter to grilled meats. Try a simple grilled veal or lamb chop some time, but just as you take it off the fire, brush or drizzle it with a little truffle oil.

Bon appetit!

Answer 2

It is similar to a mushroom and comes in many different varities. the most common is the white truffle. Most recipes just usually contain truffle oil rather than the truffles themselves, because they are quite potent. If you wanted to really impress someone though you could go spend a fortune on black truffles and use it in a homemade mac and cheese or something. This is a real homestyle type of a meal with a gourmet kick to it.

Answer 3

Candied Oranges Dipped In Chocolate 4 Valencia oranges 2 cups water 3 1/2 cups granulated sugar 3 cups granulated sugar, as needed for coating 2 pounds semisweet coating chocolate (reserve a 2-ounce chunk), chopped into small pieces Cut the oranges in half lengthwise. With the cut side down slice the oranges crosswise into 1/4-inch pieces. Discard the ends. In a 10-inch sauté pan combine the water and the 3 1/2 cups of sugar. Stir to blend, then bring to a boil over medium heat. Add the orange slices, separating them, and simmer them gently for 1 hour uncovered. Periodically dunk any floating slices. Remove from the heat and cool to room temperature. Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry 24 hours. After drying the slices, toss them in the granulated sugar and reserve them. Do not stack them or let them stick together. While you are coating the orange slices, have the chocolate melting slowly in the top of a double boiler over 120°F water. Add water occasionally to maintain that temperature. When all the chocolate is melted and creamy and registers 100°F on an instant read thermometer, remove the top section of the double boiler. Add the 2-ounce chunk of reserved chocolate and stir gently until the thermometer reads 88°F to 91°F, then remove what remains of the chunk of chocolate. Now dip the orange slices 2/3 of the way into the chocolate. Gently scrape off excess chocolate against the side of the pan and set on a sheet of wax paper to set. Work quickly with the slices. If the chocolate becomes too thick for dipping, place it over the 120°F water again until it has reached 88°F to 91°F. Makes 50 slices.

Answer 4

The other truffle is a fungus, or mushroom, which grows at the base of oak trees and is extremely expensive. These truffles are also extremely pungent, and can flavor raw eggs when simply stored in the same container! Real truffles can cost up to $2,000 a pound.

Answer 5

Well yes they are a mushroom, they grow underground, the best way to find them is with a trained pig(they can sniff them out)They are brownish-black color and round like a ball kinda.They are very expensive.But they are very tasty in a risotto.

Answer 6

It's a very expensive mushroom

Answer 7

they are like a mushroom and grow in england,they train a pig to find them

Answer 8

This should help...

http://www.garlandtruffles.com/about.html

Answer 9

they look and taste like dirt.a very aquired taste.