Oregon Black Truffles are slightly larger and less common than Oregon white truffles. They have a pungent, ‘earthy-pineapple’ aroma and a strong flavor. Their black bumpy and crater-like surface, gray flesh, and white veins quickly capture attention when added to meals. Oregon black truffles are most commonly found among the roots of Douglas fir trees that are twelve or more years old. Nestled 6-12 inches beneath the layer of needles that collects under each tree, the truffles enjoy a symbiotic relationship with their trees and (if carefully harvested) reappear in the same place year after year. Our expert foragers return to the same secret patches every year to harvest these wild delicacies. A great way to try fresh black truffles for the first time!
Other Name: Chartreuse truffle, Leucangium Carthusianum (scientific name)
Season: Mid December – Mid March
Origin: Oregon, USA
Shelf Life: Oregon black truffles are best when stored in the fridge for up to ten days. Wrap them in a paper towel and place in a paper bag to ensure their freshness. Check the paper towel for dampness on a daily basis and replace as necessary.
Tips: Hardier then some truffles, Chartreuse truffles can withstand mild heat and are therefore great in creme sauces or tossed with linguine. While it can be a powerful garnish, too much heat for too long will still diminish its flavor. Prepare in dishes with fats and oils that will readily absorb the full magnificence of the truffle. Oregon black truffles pair well with most meats, especially turkey, steak and lobster, onions, cheese, herbs, and much more.
Looking for Oregon black truffles out of season? Consider frozen Oregon black truffles.