Fresh Australian Black Perigord Truffle (Melanosporum)

Tuber Melanosporum, called the black truffle, Périgord truffle or French, Australian black truffle, is a species of truffle native to Southern Europe. It is one of the most expensive edible mushrooms in the world. During our summer we import this luxury truffle from Australia where is winter. The season of the Australian Périgord truffles is from June to September They have a strong, aromatic smell and normally reach a size of up to 10 cm (3.9 in) The Aroma is fruiting bodies of the black truffle exude a scent reminiscent of undergrowth, strawberries, wet earth or dried fruit and chocolate All our truffles came with a little slice , the cut or slice of the truffle is for quality and freshness test Fresh truffles like all mushrooms are subject to losing weight Size: 2 oz to 4 oz or multiple Images for illustrative purposes only. Receipt : Ingredients: 1 fresh black truffles (Tuber Melanosporum) 2 tablespoons extra-virgin truffle olive oil 1 tablespoons butter 1 pound fresh fettuccine or Tagliatelle pasta 1 Extra Black truffle sauce 2 tablespoons for person 1 Slicer Instruction: Heat the oil and butter and the extra black truffles sauce in a large frying pan over medium heat until the butter foams. Add the minced truffles, and cook, stirring often, until fragrant, about 1 minute. Remove the pan from heat and set aside. Cook the pasta, and transfer directly into the reserved frying pan. Add one ladle of cooking pasta water into the pan and toss over medium heat until the sauce thickens slightly. Remove the pan from heat, add the truffle sauce, and toss until the pasta is well coated. Serve and slice the remaining truffles over the pasta.