White truffle is a kind of abdominal fungus mushroom, close to the eastern mushroom, porcini and so on.

White Truffle Mushroom, Western Truffle Family Western Truffle genus of wild plant mushrooms, close to the Eastern Mushroom, porcini and so on. Because of its preciousness, it is known as the white diamond. It was first discovered in 1950 on the Croatian island of Istria, and has since become a delicacy at banquets. Originally found only in Italy and the Balkan Peninsula of Croatia, later found that China also has white truffle output, mainly concentrated in Yunnan, Sichuan around the belt.

The white truffle is usually found in forested areas and has a slight golden, light brown (beige) or light brown color. And with brown or milky white patches or fine texture, hard texture.

Eating White Truffles

White truffle mushrooms are used as a seasoning for food and can be eaten raw, no-cook. Because the most useful is the sweet flavor of white truffle mushrooms, like the strong aroma of garlic, will go out of flavor when exposed to fire. White truffles have a strong garlic-like aroma, and Italian people like to eat them with slices of cheese or bread, and use them in dishes to enhance the aroma and flavor of the food.

In Europe and the United States, it is as expensive as foie gras and caviar, and four times more expensive than France's famous black mushrooms. The white truffle generally weighs 30 to 40 grams and has a rough brown color and hard texture. It is not necessary to clean them after digging them out, just wipe the dirt off the surface. It is best to eat them within two weeks to preserve their freshness.