The Black Summer Truffle (Tuber aestivum/unicinatum) thrives in northern Italy, central Europe and the UK but also grows in Turkey and North Africa. It is highly valued for its culinary uses. Summer truffles do not have as strong an aroma or taste as winter truffles do. They are mainly harvested from June to November . These truffles grow in symbiosis with trees such as oaks, hazels and beech.  Their shape is generally round, up to 4 cm diameter

 

This truffle had a mouthwatering sweetness that some have described as chocolaty.  Do not cook it, shave it onto your dish after cooking. Right before serving the dish.

 

White or black paper-thin truffle slices may be inserted into meats, under the skins of roasted fowl, in foie gras preparations, in pâtés, or in stuffings. Some speciality cheeses contain truffles as well.

The flavour of black truffles is far less pungent and more refined than that of white truffles. It is reminiscent of fresh earth and mushrooms, and when fresh, their scent fills a room almost instantly. In 2006, designer Tom Ford released a perfume that lists black truffle as its first note.

While in the past chefs used to peel truffles, in modern times most restaurants brush the truffle carefully and shave it or dice it with the skin on so as to use most of this expensive ingredient. A few restaurants, such as Philippe Rochat in Switzerland, still stamp out circular discs of truffle flesh and use the skins for sauces.

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These Frozen Domestic Porcini- King Boletes, are a great way to enjoy this meaty mushroom all year. They are awesome cooked the same way you would cook fresh. The texture changes slightly, but the flavor remains.  The domestic porcini is a very mild flavored mushroom. They are great in sauces, stews, gravies, in casseroles and by themselves.  Our favorite way to eat them is to bake them and spread bbq sauce on them, or barbeque them.  They are great on a bun, with or without meat.

 

To prepare, allow your mushrooms that you are using to defrost most of the way, and then slice them up and cook them. While they are defrosting (in the fridge preferrably) there may be liquid that comes off of them, this is normal.

Cook them as you would fresh porcini....enjoy!

 

If you are ordering 10 lbs, call us for FREE SHIPPING

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 Small and medium porcini, caps and whole porcini mix. Due to the high water content in the cep, there is a layer of ice crystals over them when they freeze. This is not freezer burn.

 

The porcini is also known as boletus edulis, *Ontto txuri or "the blond", hřib pravy, cep, vargánya, vrganj, borowik szlachetny, baravykas, belyj grib "white mushroom" or borovik, dubák or hríb smrekový, jurček or jesenski goban, hrib or mânătarcă, manatarka, herkkutatti or "delicious bolete", harilik kivipuravik or "common bolete", Karljohan or stensopp, steinsopp, Karl Johan or spiselig rørhat, eekhoorntjesbrood, vrganj, Steinpilz. It is also known as khubz el a'a or "crow's bread".* The flavor of the porcini is excellent, and most people consider it superior in flavor and in texture. It is described as nutty and slightly meaty, with a smooth, creamy texture. Porcini are eaten and enjoyed sautéed with butter, barbequed, ground into pasta, in risotto, in soups, and in many other dishes

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Mexican corn smut is called huitlacoche [witɬakotʃe], sometimes spelled cuitlacoche.  When this delicacy is cooked, it has a flavor described as mushroom-like, sweet, savory, woody, and earthy. Flavor compounds include sotolon and vanillin, as well as the sugar glucose.  Sometimes the farmers call the dish "el oro negro," or black gold it is usually used as a filling in quesadillas and other tortilla-based foods.

 

 

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