To clean and prepare truffles for storage, use a soft basting brush or mushroom brush. Carefully clean any mold and dirt off of them. Do not immerse them in water.
Truffles can be frozen for two weeks in a freezer-proof glass jar. Another recommendation is to store them whole in bland oil.


Black truffles need long, slow simmering to mellow and marry with a dish, though they can be used fresh when peeled and thinly sliced or 'matchsticked'.

Black Summer Truffles go superbly well with dark meat, poultry and game such as duck, venison or wild boar and red meats like beef and pork. Truffles complement wild mushrooms, red wine sauces and great red wines, brandy, apples, fennel, mellow cheeses such as aged Gouda as well as hard sweet goat cheeses. Truffles add spectacular, soups and bisques, pastry, bacon or pancetta.

The pungent odour of a truffle will penetrate the shells of eggs and flavour kernels of rice when stored with them in a closed glass jar placed in a refrigerator. Once the prize truffle has been consumed, the eggs may be enjoyed in an omelette and the rice in pilaf.

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The main components of truffle are proteins, fats, carbohydrates, water, mineral salts and ashes. Just like for edible mushrooms, there is about 80-90% water. One hundred grams of truffle corresponds to about 30 Kcal.