Tuberale
Gold Member
First three photos are of Tuber gibbosum, with an extremely dark gleba (interior) and fairly thin peridium (outer shell) which, when scratched with a fingernail, should show some grayish interior (gleba), even when immature. When mature this truffle can be nearly black, and often gets darker when dried. Unlike many European truffles, nature made truffles in the Pacific Northwest to be dried. Many animal species dig and dry the truffles on limbs and crooks of limbs, then stored the dried truffles in larders/caches for later consumption.
The last four photos show the more commonly collected Tuber oregonense, which usually fruits earlier in the year and lasts into February many years. These specimens are about as ripe as they are likely to get, and rarely, if even, get darker colored than these.
In terms of aroma, Tuber gibbosum in my opinion is the stronger aroma, with elements of dried morel (which it is related to), plus butter, Tillamook cheddar cheese, and fresh-roasted hazelnuts.
Tuber oregonense also has elements of dried morel, butter, cheddar cheese and fresh-roasted hazelnuts, but has only about 40% of the aromatic strength of Tuber gibbosum. Many people prefer Tuber oregonense. I prefer T. gibbosum. But both are exceptionally good in omelettes, ground into fresh sausage, or added to pork-fried rice. Bon appetite!
I am informed they match many good wines as well, but cannot personally vouch for that: I am diabetic and regretfully cannot have wine and take my diabetic medications. <sigh>
The last four photos show the more commonly collected Tuber oregonense, which usually fruits earlier in the year and lasts into February many years. These specimens are about as ripe as they are likely to get, and rarely, if even, get darker colored than these.
In terms of aroma, Tuber gibbosum in my opinion is the stronger aroma, with elements of dried morel (which it is related to), plus butter, Tillamook cheddar cheese, and fresh-roasted hazelnuts.
Tuber oregonense also has elements of dried morel, butter, cheddar cheese and fresh-roasted hazelnuts, but has only about 40% of the aromatic strength of Tuber gibbosum. Many people prefer Tuber oregonense. I prefer T. gibbosum. But both are exceptionally good in omelettes, ground into fresh sausage, or added to pork-fried rice. Bon appetite!
I am informed they match many good wines as well, but cannot personally vouch for that: I am diabetic and regretfully cannot have wine and take my diabetic medications. <sigh>
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Many of my past mushroom finds in the northeast turned out to be wormy disappointments when I got home. Never had the Oregon truffles, but hope to some day!
