Chinese truffle
Indian tuber
Black Chinese truffles vary widely in size and shape, with an average diameter of 2 to 10 centimeters, and have a round, knobbly and crooked appearance, formed by stones and other textural components of the bottom. The surface of the truffle varies in color from brown-black to dark brown, covered with many fissures and pyramidal warts, also called protrusions, ranging from 3 to 9 millimeters in diameter. Each small knobby protuberance is angular with 4 to 6 sides, giving it a rough and bumpy feel, often compared to an alligator's skin. Below the surface, the flesh is light brown to tan and has a thick, spongy consistency. There is also a faint marbled pattern unique to each truffle, and the thin, branching veins do not change color when exposed to air. Black Chinese truffles have a subtle aroma and a mild, delicate taste reminiscent of porcini mushrooms mixed with garlic, chocolate and hazelnut nuances.
PREPARATION
Black Chinese truffles are great for flavoring raw or cooked, usually shaved, grated, shaved or thinly sliced. It is important to note that the truffles should be added at the end of cooked preparations, as prolonged heating will diminish the flavor of the truffle. Black Chinese truffles also have a milder flavor than winter truffles, and their delicate umami essence goes well with lighter, spring and summer dishes. The truffles can also be mixed with fatty, rich elements, wine or cream based sauces, oils, and neutral ingredients such as potatoes, rice, and pasta for enhanced flavor. Black Chinese truffles should be cleaned before use, and it is recommended that the surface be brushed or wiped rather than rinsed under water, as moisture will rot the fungus. Once cleaned, the Black Chinese truffles are popularly shaved and put in olive oil along with garlic for dressings and cooking oils, or they can be mixed into sauces, folded in butter, or put into honey. Black Chinese truffles can also be thinly sliced into crêpes, sprinkled over crostini, or combined in salad, pasta, risotto, soups and eggs. The subtle flavor of the truffle can add a layer of depth to pizzas, chips and roasts, or they can be used in mashed potatoes, macaroni with cheese, casseroles, and sandwiches such as grilled cheese. Black Chinese truffles go well with meats such as steak, poultry, turkey and fish, other seafood, wild mushrooms, potatoes, citrus fruits, herbs such as tarragon, basil and parsley, cheeses such as pecorino, Parmesan and cheddar, rice, white wine, light vinegar and heavy cream. Fresh Black Chinese truffles will keep for 3 to 4 days when wrapped in a paper towel or absorbent cloth and stored in a sealed container in the crisper drawer of the refrigerator. The truffle must remain dry for the best quality and taste. Change the paper towel regularly to prevent moisture build-up, as the mold naturally releases moisture during storage. The truffles can also be frozen for 3 to 6 months, but then some flavor will be lost.
Truffles have an impressive nutritional profile and contain many important vitamins and minerals. They are high in carbohydrates, protein and fiber and both saturated and unsaturated fatty acids, as well as micronutrients, such as vitamin C, phosphorus, sodium, calcium, magnesium, manganese and iron. Research also indicates that truffles can be a complete source of protein, as they provide all nine essential amino acids your body needs. Truffles are a great source of antioxidants, compounds that help fight free radicals and prevent oxidative damage to your cells.
Other Names
- Chinese truffle (Engels)Chinese truffle (German)Truffe de Chine (French)Tuber indicum (Latin)
