The black truffle or Tuber Melanosporum is a very valuable fungus in gastronomy because of its intense aromas and its special flavours that can quickly turn any recipe into an exquisite dish hard to forget.

When you’re using truffles, the tips below will make your cooking experience easier and more satisfying. Let’s go!

How long do truffles keep?

The truffle is a fungus with a high water content and is perishable, so although it can keep nearly two weeks you should use it as soon as possible to enjoy all of its flavours and aromas.

Where should I store them?

Truffles have to be stored it in the fridge. Wrap them in kitchen paper to absorb the humidity and then in a container, preferably glass or earthenware, but not airtight so they can breathe. You can cover it with a damp cloth or with the lid, but be sure to open the container once a day or every two so that the truffles can oxygenate. Change the paper too to get rid of the humidity that they release.

Tips for use

• Truffles shouldn’t be overcooked or cooked at too high a temperature because their aroma is incredible but volatile. You can add truffles right before your dish is finished or on top of the dish after you’ve plated it. That’s all it takes to unleash its full potential.
• Truffles can be sliced or grated, cooked or raw on toast with a little olive oil. Fatty foods like eggs, potatoes, meat, rice, white sauce and creams, and mayo go perfect with truffles because they absorb and enhance their aromas and flavours.

Other ways to get the most out of truffles

• You can also get the most out of the truffle by storing them in a jar with eggs. Their porous shells will absorb part of their aroma and voilà! Truffled eggs!

• And what do you say to truffled butter… a truly delicious way to savour truffles. Bring the butter to room temperature, grate the truffle on top, and then mix them together well. Let it sit for at least a few hours before eating to let the butter absorb the full flavour of the truffles.

• You can also make truffle oil by placing several slices in a bottle of mild virgin olive oil and letting it sit for at least two days in the fridge. If you go this route, you should only use a bit and use it up within a few days to safeguard against problems like botulism.

Freezing truffles

If you’re not going to use the truffles soon, we advise freezing them. Vacuum pack them if you can, otherwise use plastic wrap.

Ideally, they should be deep-frozen, but most people don’t have one at home, so just use your run-of-the-mill freezer and take it out when you are going to use it. Without defrosting it beforehand, shred or slice what you need and what you have left over you can quickly put back in the freezer to keep it from defrosting.

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Enjoy!