Hello friends this kind of mushrooms that I describe here has a name and resembles a very rich sweet, as are the truffles.
Truffles belong to the genus of marsupial fungi, which is characterized by underground growth. The tuberose body of the fruit of this fungus is considered a very valuable delicacy. The appearance of a truffle is not beautiful, it is a tubercle without form, angular, brown with warts. The inside of the deli fruit of a reddish hue with white veins, which turns black when it reaches maturity.
The value of a truffle depends on its size. The most valuable are the large samples, the size of an apple (very few, approximately one percent of the total number of truffles collected). The number of mushrooms in the Extra grade category (walnut size) is 10 percent. Thirty percent represented truffles the size of a grape berry. The rest of the "truffle stuff" is less valuable and is used in making sauces.
The variety of truffles is quite large, but only some species are considered edible.
Only the following types are considered truly valuable truffle grades: black, winter and Italian truffles. Polish and white truffles, which are found in Ukraine, Belarus, Western Europe.
Choice and purchase
The useful life of a truffle is small, so you can try it fresh only during the extraction season, in addition, these delicious mushrooms can not be found in supermarkets. In general, fresh truffles are served in restaurants that buy delicacies in small batches of 30 to 100 grams each (they are transported by air in special containers) or in gastronomic markets. For true gourmets in such a situation, a trip to France or Italy in the "truffle" season would be a good option.
How to store
For longer storage, the truffles are frozen or canned. Sometimes, during transport, the mushroom is placed in olive oil or covered with rice, which allows it to stay fresh longer.
Use in the kitchen
When a portion of the mushroom ordered by the customer weighs, the restaurant uses very precise scales, because rarely does a portion exceed 5 to 8 grams. Usually, the truffle is an additive for the main course, the reason for this is its special flavor.
The truffle can be combined with any product, especially one that does not have a pronounced flavor of its own. French chefs recommend recipes in which truffles are combined with eggs, poultry, lobster.
This mushroom can also be served with fruit, it is added to the filling for cakes. Salads with lobster, vegetables and truffle sauce are popular. Exotics such as snails or black caviar are often decorated with slices of truffle.
Champagne truffles are one of the most famous recipes in the world. Given the high price of the mushroom, it is often served in its pure form, with a wine or cream sauce to emphasize the flavor. In general, the truffle is a gourmet mushroom, it will not necessarily please everyone.
The caloric content
The underground fungi is only 24 kcal per 100 grams. The natural limit in the consumption of this delicacy is its price, as well as a small amount of prey.
Useful properties of truffles.
The composition and availability of nutrients.
Truffles are not only tasty, but they are also a useful product: the body will gather with them the vitamins PP, B1, B2, C, which are especially necessary for the growing organism of children and adolescents.
Useful and healing properties
It is proven that truffles contain pheromones, which affect the area of the brain responsible for the emotional and sensual background of a person. Its usefulness is also enhanced by antioxidants. In some eastern countries, truffle juice is considered an excellent medicine for the eyes.
Application in cosmetology
Italian cosmetologists use truffle extract in their products. In his opinion, cosmetic creams and masks with valuable mushroom additives can soften and tighten the skin, eliminate wrinkles on the face and eliminate age spots.