A truffle, otherwise known as a gooseberry mushroom, is actually the fruiting body of an underground ascomycete organism, primarily one of the species of the family Tuberculinum. In addition to Tuberculinum, several other genera of mushrooms are also commonly known as truffles, including Geopora, Peculium, Peziza, Leucatinium, and several others.
The most common species is Geopora Tuberculina, which grows in France. Geopora Tuberculina is considered by some to be the "real" Truffle, as it possesses the same intense fruity flavor. Geopora is also said to have a higher concentration of pectin, a chemical compound that protects and insulates the cell wall of the mushroom. Pectin is said to give Geopora its characteristic flavor.
Geopora Tuberculina is actually the name of the genus and not the correct name for this species. Other names used to refer to this mushroom are Black Geoperyssa, Black Truffle, Black Peony Truffles, Black Tuberculina, White Truffle, and White Peony Truffles. Although the Black species is often called Geoperyssa, this mushroom has only a faint color, often lacking the red pigment that most Tuberculinums have. The white variety has a reddish appearance, but its color is much less intense. In the US, however, the proper name is Trillium Geoperyssa.
The Black variety of Geoperyssa is considered a lower quality variety, with the exception that they tend to have a stronger taste, and are slightly less toxic to humans. However, these varieties can be eaten unprocessed or used as a spice in cooking. Black varieties can vary widely in their shape and size, from being small and delicate to be quite large and robust.
The Ascomyco species, which are the most common varieties, are very large and are dark brown in color. These varieties are often used in making white wines and spirits. They are the largest of these mushrooms and are used primarily for baking, although they are also harvested for their black truffle salt.
Another important mushroom family member of the Ascomyco variety is Peziza. This mushroom belongs to the family of Mycoceremycota. It grows widely in tropical and sub-tropical areas, and in Europe. Peziza is a dark purple, fleshy mushroom.
Peziza is used as a seasoning in Latin American dishes. The Peziza is thought to have originated in Central America, although it is sometimes mistaken for Pecutia and other related mushrooms. Peziza is also known as the "king of mushrooms". Peziza is often sold in tablet form as a powder and is used in Mexican recipes as a meat tenderizer and marinade.
Peziza is a vital ingredient in Mexican cuisine and has become popular all over the world, being one of the most important ingredients of Mexican food. Because of this, it is also popular in the USA, where it is a popular ingredient in the seasoning for the Mexican dish "Chorizo."
The Peziza species are also harvested in the Amazon and in several parts of Africa, being eaten raw, or added to other foods as a spice. This species is also harvested and used to make powders in Italy and France.
The white truffles are the biggest and most expensive of the truffles. They are harvested in Italy and in many parts of Europe and North America.
The truffle salt is mixed with water and made into a thick paste. This paste is then used as seafood by making it into a cup and then sprinkling it over food that needs to be preserved, such as oysters or squid, for example. The truffle salt can also be mixed with salt and other food items such as eggs, fish, nuts, or anything else that needs a strong salty taste. It is used as an additive to sauces and is a tasty garnish on bread.
Truffles come in a wide range of shapes, sizes, colors, and flavors, and are available in almost any season. Most people do not know that there are more varieties of mushrooms than you can name. All mushrooms are edible, but the ones with a strong, unpleasant odor, such as the Ascomyco species, should be avoided. You should only eat the ones that have a very strong mushroomy flavor, as mushroom soup, and never eat them raw.