Fresh Burgundy Truffle (Tuber Uncinatum)
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Fresh / 1 oz avg
The Burgundy truffle appears in fall and is similar in appearance to the black winter truffle, but with a more delicate flavor that is best enjoyed when freshly grated over a prepared dish like pasta, eggs, rice or mashed potatoes.
Just the facts
- Seasonally available from late September to December
- Sold as whole, intact pieces
- 1 oz average weight
- Product of France and Italy
- For best taste, store in the refrigerator and use within 2-3 days of receipt
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.
Burgundy truffles have a dark, rough skin with large, diamond-shaped points, and when cut display light coffee-colored flesh veined with white. They are lighter and less intense than the black winter trufle (Tuber melanosporum), offering a delicate, hazelnut-like aroma. Think of them as a mature summer truffle, and do not expect the robust fragrance and flavor of the black winter truffle.
Please note: Our mushroom department makes a small cut in each Burgundy truffle as they are received. This confirms that the truffle is actually uncinatum and is a normal quality check.
Cooking & Serving
Storing/Serving Tips: 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. To clean it, gently remove any dirt that remains with a soft brush, then use the tip of a paring knife to loosen any pockets of dirt in the crevices, then lightly brush again. Avoid condensation and humidity. 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 dry rice, as the rice dehydrates the truffle. With a lighter flavor than other truffles, the Burgundy truffle is best enjoyed fresh and grated or shaved over pasta, eggs, mashed potatoes, risotto and other rice dishes. Finish a butter sauce with a few shavings before spooning it over a seared steak or duck breast. The heat from the cooked food is enough to release the mild truffle flavor.