Tuber mesentericum Black truffle of Lorraine

It bears fruit on the roots of oak, beech, hazel, gorse, maple and pine. It is harvested from September to February.
Tuber mesentericum is 2-3 rarely up to 6 cm in diameter, irregularly spherical in shape with a basal internal cavity, black-brown or black with 4-6 sided pyramidal projections that are smaller than Tuber aestivum.
Its flesh is hard and brown in color, dark brown when ripe (darker than Tuber aestivum) with tortuous white branches, which do not change color when exposed to air. Branches start from the basal cavity and are radially arranged.
Its smell is very strong, reminiscent of phenol or iodine and varies significantly from one collection to another. Its smell weakens when exposed to air. Its taste is intense, reminiscent of bitter almond.

Preservation of fresh truffle
The cleaned truffle is kept as well as the one we keep in the ground, under the following conditions:
Truffles should never be kept in water.
They should not remain in water before cleaning.
Brushing should be done under drinking water.
Wiping after washing (very important) should be done in a cool place so that the temperature difference between drying and storage is as small as possible.

Storing the truffle
Truffles absorb oxygen and exhale carbon dioxide along with aromatic substances. At a temperature of about 0 degrees Celsius, not much lower, respiration and oxidation are minimized. However, the longer they remain in such conditions, the more aroma they lose. For the proper storage and preservation of the truffle after collection, the largest amount of soil is cleaned and a thin layer is left for better preservation. They are washed and brushed only when they are to be used to avoid the risk of deterioration.
Origin: Greece - Europe