Truffles get a lot of press, and deservedly so! A fungi, like the mushroom, but so much more flavorful, pungent, and elusive. While the mushroom absorbs flavors that it is engaged with, the truffle brings its own highly sought-after scent and taste.

Prized for its earthy aroma and taste, it is one of the rarest mushroom relatives in the world.  Truffles are unique to the mushroom because they grow underground, close to the roots of trees.

As I write this, Truffle season as I know it is coming to a close, and I am already melancholy for its departure. Now we must rely on infused oils, frozen and other forms until the fresh delicacy returns in late fall. There is a summer truffle, but overall, accessibility is dramatically reduced.

Cultivated truffle varieties include Black, White, Winter, Burgundy, Bianchetto, Summer, Ordinary, and Muscato. While the white truffle is slightly more abundant than the black truffle, it does not provide the same flavor.

The method of hunting for Truffles differs from their mushroom relative. Back in the days of yore, black Truffles were hunted down by Truffle hunting pigs.  It was later discovered that dogs could be used to do the same job.  Today, most Truffle hunting pigs have been retired to their pens to wallow happily in the mud while Truffle hunting dogs seek out the expensive and tasty delights.

Fortunately, a little Truffle goes a long way in a meal – or an enthusiast like me could wind up breaking the piggy bank.

I love them often. My favorite ways to taste them are in my simple French omelet, or in a hearty risotto on a cold winters day. Go forth and enjoy with gusto!  Bon Appetit!