Mushroom and Toadstools / How to Distinguish Easily the Differences Between Edible and Poisonous Fungi

Chapter 35: Truffle. Fig. 29.

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A practical field guide that helps readers separate edible from poisonous fungi through clear descriptions and nature-based illustrations of dozens of species. It supplies indices of common and scientific names, engraved plates of twenty-nine edible and thirty-one poisonous species, and short diagnostic notes on appearance, habitat, and handling. Introductory remarks discuss safe collecting and eating practices, such as choosing fresh specimens, avoiding overconsumption, and caution for beginners. The author emphasizes careful comparison with the plates, offers to identify specimens sent for inspection, and relates occasional personal cautions from earlier mistakes. The volume mixes botanical observation with culinary advice to encourage informed, cautious use of wild fungi.

Truffle. Fig. 29.

(Tuber æstivum.)1916.

The truffle is a subterranean fungus, invariably found under trees, often just appearing above the surface of the ground, and occasionally exposed for sale in our markets, where it will realize at times as much as 5s. per pound. The truffle is esteemed by many as the most delicious object of food in the whole vegetable kingdom, and by others it is looked upon with aversion or positive disgust. The odour is very powerful, and is relished by some individuals, and very much disliked by others. It is looked upon as a great delicacy boiled, or simply roasted in hot ashes.

Besides the truffle sold in Covent Garden Market, there are many other species found in this country, of various forms and qualities. T. æstivum varies much in size, is irregular in shape, black, rough, and warted.

I must confess that, at first, I regarded the truffle with loathing; but now I have learned to greatly esteem it. It makes a capital ingredient for gravies, stuffings, and meat pies.

It is frequently referred to under the name of T. cibarium.