Everything You Want to Know about Truffles

At Culinary Crafts, we believe that unforgettable food starts with extraordinary ingredients—and few ingredients are more extraordinary than truffles.

Photo Credit: Logan Walker

Nicknamed the “black diamonds of the kitchen,” these elusive, luxurious delicacies have captivated the hearts and palates of foodies for centuries. Shaved over handmade pasta or folded into a rich, buttery risotto, truffles can turn a great dish into something truly transportive.

But what exactly are truffles? And why do they inspire such passion…and such a price tag?

In this guide, we’re digging deep into the mysterious world of truffles. We’re answering all your most delicious questions, from how truffles grow and where to find them to modern uses and insider tips for savoring them at their best.

Because at Culinary Crafts, it’s not just about what’s on the plate; it’s also about the story behind it. And the story of truffles is one of nature’s most fascinating culinary treasures.

First, let’s be clear about what a truffle is not.

We’re not talking about those round bite-size treats made from chocolate and cream, which are essentially balls of chocolate ganache. Yes, those are also called truffles, but only because the small, irregular chocolate balls often resemble the shape of real truffles.

Also, truffles are not mushrooms.

Truffles and mushrooms are both fungi, but they are very different organisms. Mushrooms form their reproductive structures above ground and release their spores into the air. Truffles, on the other hand, live entirely underground (which is why they are tricky to find).

So what is a truffle, exactly?

Truffles are a specific part of a fungus that lives near the roots of certain trees. These fungi grow a sheath around the tree roots and then send microscopic filaments out into the soil. The fungus acts like an extension of the tree’s roots, absorbing water and nutrients from the soil and bringing them to the tree. In exchange, the fungus feeds off some of the sugars produced by the tree. That symbiotic relationship creates the perfect conditions for growing truffles.

Truffles grow very slowly. The process takes anywhere from 5 to 15 years, but eventually the fungus will produce a ball of spores that look like small, roundish, rough-skinned potatoes. Those are truffles. They vary in size from peas all the way up to oranges, depending on the species of fungus. When they are fresh, truffles are firm to the touch and have a strong, musky aroma.

How do truffles taste?

Truffles have a distinctive earthy flavor (which isn’t surprising after growing underground for all those years). Experts will tell you that a truffle’s flavor profile makes it strongly umami, which means that it has a savory, meaty taste. Truffle flavors are complex and hit different tasters in different ways, but many truffle-lovers get hints of garlic, nuts, shallots, mushrooms, or even a little sweetness or brininess.

Different truffles offer slightly different tastes.

• White truffles taste garlicky, almost peppery, with an undertone of honey.
• Black winter truffles have a strong umami taste with subtle tones of cocoa and hazelnut.
• Summer truffles are a bit milder and less pungent, with more mushroom flavor.
• Burgundy truffles fall somewhere between summer and winter truffles in potency. They have a nutty, garlicy taste.

How do truffles smell?

In some ways, the smell of a truffle is even more important than its taste.

Much of what we perceive as “taste” actually comes from aroma traveling up the back of the throat to the nose as we chew. This is especially true of truffles, which have volatile aromatic compounds that disperse in the air more than on the tongue. A truffle’s actual taste on the tongue is not dramatic. It’s really the smell that creates the famous woodsy flavor.

The strong scent of truffles plays a huge role in the experience of eating one. Even a few slight shavings can imbue a dish with a cloud of the distinct truffle aroma—wild and earthy, musky like leather or cheese, sharp like garlic, perhaps sweet and floral like honey or hay. Those scents will reach our nose before we’ve even taken a bite.

The science of smell helps to explain the unique, almost magical effect of truffles. Truffles contain the compound androstenone, which is also found in the pheromones of male pigs and humans. This may be part of why their smell feels intoxicating and sensual to many people.

The specific scent can vary by truffle type, from hints of vanilla or chocolate all the way to wet soil or fermented cheese. Not everyone is a fan of the intense, complex smell of truffles. Food writer Elizabeth Luard described the aroma of truffles as “the muskiness of a rumpled bed after an afternoon of love in the tropics.” Whether that aroma is off-putting or strangely mesmerizing and irresistible depends on who you ask.

Why do truffles have such a strong aroma?

The distinctive pungent smell of a truffle is the result of an evolutionary lifehack that fungi figured out long, long ago.

Truffles grow entirely underground, so how can they spread their seeds (technically, their spores) for the next generation to grow? The answer is a clever one! Their strong scent attracts animals (wild pigs, squirrels, bears, beetles, etc.) to dig up and eat the truffles. Those animals then inadvertently carry the spores and disburse them around the forest floor.

How many kinds of truffles are there, and what do they cost?

Over 180 species of truffle-producing fungi exist, but only a few of these truffles are edible to humans. Bear in mind that the prices cited here will fluctuate dramatically, depending on supplies and what’s in season.

White Truffles, also called Albas (Tuber magnatum)

The most rare and valuable truffles, these are considered the culinary holy grail. Found mainly in Italy and parts of Croatia, they are very difficult to cultivate, so they almost exclusively grow wild. They look pale cream to light brown with smooth skin and marbled flesh. Their price ranges from $100 all the way up to $800 per ounce in the U.S.

Winter Black Truffles, also called Périgords (Tuber melanosporum)

Native to France (Périgord, Provence), Spain, Italy, and parts of Croatia, black truffles have dark, warty exteriors and black insides streaked with white veins. They’ve also been cultivated successfully in Australia, New Zealand, and the Pacific Northwest (USA). You can expect to pay anywhere from $60 to $120 per ounce for good quality Périgords in the U.S. market.

Summer Black Truffles (Tuber aestivum)

Summer black truffles are seasonal and are at their best around July. When they are in season, they are fairly common, so they tend to be less pricey than their winter counterpart. Expect to pay between $10 to $30 per ounce. They are considered a very affordable substitute by chefs. Summer black truffles have a black exterior with a beige or light brown interior.

Burgundy Truffles (Tuber uncinatum)

Found across much of Central and Eastern Europe, Burgundy truffles are more common than black or white truffles, so their price is typically between $20 and $75 per ounce. They look very similar to black truffles on the outside, but their flesh is lighter brown with veins.

Bianchetto Truffles (Tuber borchii)

Bianchetto truffles are sometimes called “whitish truffles” because they fall somewhere between regular summer truffles and the precious Alba truffles. Smaller than white truffles, Bianchettos turn red with brown markings as they mature. Inside, they are ochre or pinkish brown with white veins, similar to marbled meat. They grow in Italy and throughout Central and Eastern Europe. They have a garlicky bite compared to white truffles and cost far less: $30 to $100 per ounce.

Photo Credit: Jake Anderson

Chinese Black Truffles (Tuber indicum)

Chinese black truffles are often sold fraudulently as if they were European black truffles because they look so similar. Growing in India and the Yunnan and Sichuan provinces of China, Chinese black truffles are a lot less pricey, selling for as low as $0.30 per ounce, with an average price around $5. However, they lack the strong flavor and aroma of other truffles, so they are not a good substitute for most uses.

Desert Truffles

Not to be confused with dessert truffles (see above), desert truffles are exactly what their name suggests: truffles that grow in desert or semi-arid areas. Well, actually, they aren’t true Tuber “truffles” per se, but they’re close enough that we’ll include them in the list. There are dozens of different desert truffle species, and they grow in the Mediterranean area, North Africa, the Middle East, India, and China. Their nutty, earthy flavors aren’t as strong as European truffles, and they’re often used more like mushrooms than actual truffles in local cuisine. For example, they may see them grilled over hot coals or cooked in a stew or traditional dish. Depending on quality and availability, expect to pay $0.60-$6.75 per ounce in the U.S.

Pacific Northwest Truffles (USA)

The Pacific Northwest has developed four distinct types of truffles:

1. Oregon winter white truffles (Tuber oregonense)

Harvested from January to April, this variety has a reddish-brown outside and an inside that resembles marbled meat. It grows specifically on the roots of Douglas fir trees and has been successfully cultivated on Christmas tree farms. Strongly fragrant, Oregon winter whites are only about the size of a marble and taste more floral than European truffles. Expect to pay $25 to $60 an ounce.

2. Oregon spring white truffle (Tuber gibbosum)

Less common than the Oregon winter white, this variety looks like a small, bumpy, jet-black potato. Slice it open and you’ll find grey with white veins running through. As it’s developing, it smells fruity like a pineapple or banana, but it turns more earthy and pungent as it matures. $25 to $60 an ounce.

3. Oregon black truffle, also called cartwheels (Leucangium carthusianum)

At $20 to $40 per ounce, this variety is often a slightly better value than the Oregon whites, especially since they’re typically more aromatic and tasty.

4. Oregon brown truffle (Kalaputa brunnea).

Although this type is certainly edible and is used in culinary dishes, it isn’t widely sold. So unless you have a special hook-up in the Northwest, you’ll have to hunt this one down yourself. It has a rough reddish-brown skin and smells like mature Camembert cheese.

Where and how are truffles found?

Truffles need very specific conditions in order to thrive, so they won’t grow just anywhere. They need well-drained soil that’s alkaline and calcareous, and they need the right climate with warm summers and cool winters. They also need the roots of specific trees to grow on.

Traditionally, truffles were products of France, Italy, and Spain. Today, truffle cultivation has expanded to other parts of the world including Australia, New Zealand, and the U.S. Pacific Northwest. South America, China, Turkey, and Greece are also developing their own truffle production.

For millennia, pigs (especially female pigs) were the indispensable work partners for trufficulteurs, or truffle hunters. Unfortunately, pigs don’t just love the smell of truffles; they also love the taste. Once a pig has located a ripe truffle and started rooting for it, it’s difficult for the handler to stop the pig from gobbling down its prize. That’s why dogs are now the go-to truffle trackers. With their amazing sense of smell and their eagerness to work with humans, dogs can be trained to find underground truffles without eating them or damaging the delicate roots of the trees.

The classic truffle dog is the Italian water dog called the Lagotto Romagnolo, but many dog breeds are used for this job, including spaniels, Labradors, shepherds, poodles, and collies. Even a chihuahua can do it if trained properly. Importantly, the dogs aren’t simply trained to find truffles; they’re trained to find ripe truffles that are ready to be harvested. Digging up truffles prematurely would ruin the crop.

Incidentally, history’s most expensive truffle was found in 2007 by the dog of two Italian truffle hunters. The giant white truffle weighed 3.3 pounds and sold at auction for $330,000. The dog, named Rocco, was a mongrel.

How much fresh truffle do I need to buy?

For most dishes, a few paper-thin shavings per serving is plenty to give your guests the truffle experienceIf you want to get the absolute most flavor you can, use a microplane, but if you want your guests to enjoy the sight as well as the taste of the truffles, super-thin slices will do. Also remember that the thinner you can slice your truffles, the more surface area, aroma, and impact you will get from your truffles.

As a very general rule of thumb, one small truffle (half an ounce) will be enough for a 8-10 appetizer servings or 3-4 main course servings, depending on the dish. Bear in mind that white European truffles, while more expensive, are also more fragrant than black truffles, so you should use smaller portions.

How long do truffles last?

The shelf life of truffles is short, generally 3–7 days for black truffles and 2–3 days for fragile white truffles.

How to store truffles.

Most truffles will stay fresh in your fridge for about a week, but you need to be careful about how you store them. Otherwise, their strong aroma will affect everything in your fridge! Your eggs, milk, cheese, and anything with a high fat content will quickly take on the musty scent of truffles.

To refrigerate truffles, wrap them individually in paper towels inside an airtight container in the fridge. Change the paper towels daily to absorb moisture.

When refrigerating truffles, you can use their volatile aroma to your advantage. Whatever ingredients you are planning to use with your truffles—eggs, cream, cheese, etc.—store them in your airtight container along with the truffles. That way, the other ingredients will absorb the scent and will amplify the flavor and aroma of the truffles in your dish.

Never freeze truffles or they will turn mushy. Also, never let them come into contact with ice or anything frozen.

How to wash truffles.

Do not wash truffles the way you would wash many fruits or vegetables. Truffles come with a slight amount of soil still on them, and that’s how they should be stored.

Immediately before you serve them, brush truffles with a soft-bristled brush (e.g. a clean toothbrush) and gently remove soil. Be sure to get any stubborn dirt out of the truffle’s crevices. If necessary, you can dab away dirt with a moist cloth or paper towel. As much as possible, keep your truffles dry.

Photo credit: Elisha Braithwaite

How to cook with truffles.

For such a sophisticated ingredient, truffles are surprisingly easy to use in the kitchen. In fact, truffles are at their best in simple dishes that let the truffle’s natural flavor shine. Scrambled eggs, potatoes, toast, roast chicken, asparagus: they are all transformed with a few slivers of truffles. As Joël Robuchon, the famous Michelin-starred French chef who was named “Chef of the 20th Century,” once said, truffles have “the power to ennoble even the simplest dishes.”

Basic Principles of Cooking with Truffles

• Avoid heat. Too much heat will rob truffles of their aroma. If you must add truffles to a recipe (e.g. in a sauce, soup, or stew), add them at the very end of the cooking process. Usually, truffles should simply be grated or shaved thinly over your already-cooked dish. White truffles should never be cooked at all.
• Use sparingly. Truffles have such a strong aroma that a little goes a long way. If you’re not sure how much is too much, add just a little and taste test before adding more.
• Avoid competing flavors. It’s a mistake to pair truffles with other strong flavors that will overpower or detract from the truffles. Avoid smoky flavors, pickled foods, bold herbs like mint or basil, hot peppers or curries, and overly sweet foods. Instead, choose simple foods that help the truffles shine: fresh pasta, potatoes, omelets, risotto, or mild cheeses. Meats and vegetables also tend to pair well with truffles as long as they aren’t prepared with overly complicated flavor profiles.
• Timing Matters. A classic way to use truffles is to add thin slices or shavings on top of a warm dish immediately before serving. That way, the truffle’s fragrance has the optimal chance to bloom in the heat. Even for cold bites like a canapé or amuse-bouche, adding a dusting of truffles just before serving will maximize the truffle’s effect.

Photo Credit: Makenzie Jamias

What about truffle oil or truffle butter?

Truffle oil and truffle butter (and truffle paste or cream, for that matter) can be a convenient and cost-effective way to bring the magic of truffles into your kitchen. But you have to know what you’re buying.

The chemicals in truffles that give them their amazing aroma and taste are fat-soluble, which means that they stick to any food that has fats or oils in them. That’s why foods like milk and eggs really soak up the scent when they’re stored near truffles. That’s also why we’ve seen a proliferation of cooking products that use fats or oils to capture the essence of truffles. While they are not a perfect replacement for the taste and aroma of fresh truffles, some of these products can be an easy, convenient addition to your arsenal. Besides costing much less than fresh truffles, they have a longer shelf life and won’t make your whole fridge smell.

Before you buy truffle oil, be sure to check the ingredients. Most commercial truffle oils aren’t made with real truffles at all. Instead, they include a synthetic chemical called 2,4-dithiapentane that mimics one note of truffle aroma but lacks the nuance of the real thing. That’s why some chefs call it “truffle perfume.” Buy a brand that infuses the oil with real truffle to catch the full flavor profile. Add a small drizzle to your dish just before serving, and don’t overdo it.

Good truffle butter should also contain real truffle pieces. It loses its aroma fairly quickly after being opened, so use it up quickly. Spread it over toast, mashed potatoes, or your morning eggs and you’re in for a treat! Just don’t cook with it as you would regular butter, or you’ll cook away all that fantastic aroma.

How to use left-over truffles

In the minds of many of us truffle-lovers, “left-over truffles” seems like a contradiction in terms.

But if you bought too much of a good thing and are wondering what to do with your left-over truffles, here are our top suggestions for making the pleasure last a little longer:

• Make your own truffle oil.
• Make your own truffle butter.
• Make your own truffle salt.

It bears repeating that with any truffle products, a little goes a long way!

Photo Credit: Logan Wilkes

Are there health benefits or risks to eating truffles?

Truffles contain nutrients like protein, fiber, vitamins (esp. vitamin C, B vitamins), potassium, calcium, magnesium, and phosphorus. Some research suggests that truffles have compounds that may help protect cells from oxidative stress (similar to other fungi like mushrooms). Other studies suggest that truffles have components that may help reduce inflammation. That said, it isn’t likely that you’ll ever consume truffles in enough quantity to see the health benefits to a significant degree.

The real health issues with consuming truffles are allergies/sensitivities and spoilage. Truffles are fungi, and like mushrooms, they can cause bloating or digestive upset for some people. Although truffle allergies are rare, they do occur, usually in people who are also allergic to mushrooms or molds.

As for spoilage, just make sure you enjoy your truffle treasures while they’re still fresh.

For more ideas on how to elevate your culinary skills, keep an eye this page.

Bon appétit, and eat well!