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Germany · Sachsen- Anhalt · Mansfeld- Südharz| Common Animals Fish Mushrooms Flora |
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Tuber aestivum |
July: The Summer truffle continues fruiting.
Edible, prized for its aroma. Valued for its delicate aroma and flavor in European cuisine. Used in Italian and French dishes.
Grows under deciduous trees such as oak and beech. Has light brown or yellowish surface with warty texture.
Search from May to September under oak, beech, and other deciduous trees Use specially trained dogs to locate underground fungi
Pay attention to the aroma, which can be weaker than winter truffles. Harvest carefully without damaging the mycelium.
Clean soil with a dry brush. Do not wash with water to preserve aroma. Used in cooking without heat treatment.
Fruiting body: Used whole for seasoning and cooking
Summer Truffle Pasta (Cooking)
Thinly slice and add to hot dishes
Thinly slice and add to hot dishes
1. Cook pasta as desired.
2. Thinly slice truffle and add to pasta.
3. Serve immediately to preserve aroma.
2. Thinly slice truffle and add to pasta.
3. Serve immediately to preserve aroma.
Summer Truffle Risotto (Cooking)
Add truffle at the end of cooking for aroma
Add truffle at the end of cooking for aroma
1. Cook risotto according to recipe.
2. Thinly slice truffle and add to hot dish.
3. Stir and serve.
2. Thinly slice truffle and add to hot dish.
3. Stir and serve.
Summer Truffle Omelette (Frying)
Add finely chopped truffle to omelette
Add finely chopped truffle to omelette
1. Beat eggs.
2. Add chopped truffle.
3. Fry omelette until done.
2. Add chopped truffle.
3. Fry omelette until done.