Description
Items include
1. Black truffle oil (Tuber melanosporum) in extra virgin olive oil, 100ml
2. White truffle oil (Tuber magnatum) in extra virgin olive oil, 100ml
About Greek wild forest truffle by Porcini Forest Mushroom
A family business was created in 1998 in Kozani (Western Macedonia), with the distinctive title "MUSHROOMS HELLAS".
On the beautiful mountain ranges of Western Macedonia, Greece, from spring until the end of autumn, lined with beautiful oak and beech forests. With suitable weather conditions prevail, the forests flood with a plethora of fungi [mushrooms] and truffles. The colours and aromas of these wonderful fungi and truffles can only create by the nature.
The truffles’ distinct taste and aroma is due to the essential oils they contain, in addition the pH of the soil differs from country to country. Therefore, it is that of the pH of the soil contributed to the unique flavour from each country they are collected from. It is even more distinctively different from the cultivated one. Those grow in the nature and wild forest benefited from all the surrounding trees & plants nutrients, this play a significant role in creating a distinct aroma and intense flavour. Porcini Forest Mushroom's truffle is foraged, not farmed.
Elevate the simplest dish with the distinct aroma & flavour of forest truffles
How to use truffle oil & truffle slices :
Try it on salads, eggs, potatoes, spaghetti, meat, pizza, risotto, fish, pastas, marinades
. Just a few drops are enough.
More Information
About Greek Truffle
Truffle
The truffle (Italian: tartufo, English: truffle) is a relatively rare species of underground mushroom, which coexists and grows on the roots of certain types of trees or shrubs. Truffles are the fruiting bodies of underground fungi of the genus Tuber (Ascomycetes)[1] and Terfezia. It has the shape of a tuber, size 2-7 centimeters usually gray-black to pale white, produced in the soil at a depth of about 6-15 centimeters. The underground fructification of truffles is thought to be due to their adaptation to forest fires, dry or frosty seasons to which above-ground mushrooms would be exposed.
Like all fungi, they are heterotrophic organisms and thus cannot synthesize substances necessary for their survival. To cope with this lack they attach themselves to some types of plants (trees and shrubs), creating a relationship called "mycorrhizal symbiosis", from which both parties benefit. The symbiosis takes place in both woody and herbaceous plants, mainly with specific forest species such as hornbeam, cedar, hazel, pine, poplar, oak, willow and linden.
The types of truffles
The wild truffle species that have been identified so far in Greece are the following:
^ Tuber borchii
^ Summer truffle (Tuber aestivum)
^ White truffle (Tuber magnatum)
^ Black winter truffle (Tuber brumale)
Morphology
The truffle is actually and literally called a "fruiting fertile body" and it attaches to the plant by a plant (vegetative) composition-structure, called "mycelium". The mycelial hyphae of these fungi surround the fine root hairs of the plants and extract from them mainly carbohydrates, while the roots of the plants benefit in terms of increasing their ability to absorb water from the soil, nitrogenous substances and elements such as potassium, phosphorus, iron as well as and trace elements. It is estimated that there are up to 100 meters of mycelial hyphae in a spoonful of soil from a healthy forest.
The truffle forms underground on the root of the symbiotic plant. It has a more or less irregular round shape, with a size that varies from the dimensions of a pea to that of an orange. The outside is covered by a skin called the "perium", the inside, called the "fruit flesh or bolus", contains millions of "seeds", which perform the reproductive function. Each type of truffle contains seeds of different colors and sizes. Through the help of a microscope, species classification is relatively easy. With the germination of the seeds, the mycelium is created, which, in addition to connecting the plant with the fungus, penetrates the plants, "infecting" the new roots that are in the ground. At maturity, each type of truffle emits its own smell and for this reason a trained dog is able to determine the location of the truffle, which is collected by the truffle expert. In "The Name of the Rose", author Umberto Eco mentions that truffles were found most easily by pigs.
Its culinary and nutritional value make this fungus one of the most sought-after foods worldwide. It is also attributed with therapeutic effects against muscle and arthritic pains and high cholesterol levels. Mainly, however, it is attributed strong aphrodisiac properties
