The Burgundy truffle (Tuber uncinatum) is more widely distributed than other truffle species; it can be found in nearly every European country. Ours are hunted in France and Italy, and are usually available from September to December.

These precious fungi grow a few inches down in the earth, in symbiosis with the roots of hardwood trees like oaks, chestnut, hazelnut and hornbeam. Generally around the size of a golf ball, truffles can range in size to over a pound, though these are rare indeed.

Burgundy truffles have a dark, rough skin with large, diamond-shaped points, and when cut display veined, coffee-colored flesh. The scent is less intense than the black winter truffle (Tuber melanosporum), instead offering a delicate, hazelnut-like aroma. With a lighter flavor, Burgundy truffles do not stand up well to hot preparations. They are best enjoyed with used fresh, grated or shaved over pasta, eggs or mashed potatoes. Risotto and other rice dishes benefit from the earthy and nutty flavor of the Burgundy truffle. Finish a butter sauce with a few shavings before spooning it over a seared steak or duck breast.

Storing truffles: Once a fresh truffle is out of the ground, it doesn’t keep long. To best preserve your truffle, wrap it in a paper towel, put in an airtight plastic container and set in the refrigerator. Do not clean the truffle until you are ready to use it. Avoid condensation and humidity which can cause rot. If you wish, store the truffle with eggs in the refrigerator to impart its flavor into the eggs. Be sure the shells are perfectly dry. Do not store in dried rice, as the rice dehydrates the truffle.