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Truffles are called marsupial fungi of the order Peciaceae, which includes the genera Tuber, Choiromy, Elaphomyces and Terfezia. Only varieties of the genus Tuber are true truffles. They and edible representatives of other genera are valuable delicacies. Truffles grow underground, reproduce by spores, and form mycorrhizae with various plants.In appearance they resemble small irregularly shaped potato tubers; they have a strong aroma of walnuts or roasted seeds. Fungi spread with the help of animals, which find them by smell and subsequently disperse their spores. Steppe truffle is the common name for mushrooms of the genus Terfezia, which includes about 15 species. One of them, the African truffle, will be discussed further.
Steppe truffles look like small unhealthy potatoes
What does a steppe truffle look like?
African steppe truffle (Terfezia leonis or Terfezia araneria) grows in nests of 3-5 pieces. It looks like a spherical, irregularly shaped potato with a smooth or fine-grained surface that is brownish in color. Growing mushrooms are firm to the touch, but as they ripen they become softer and more elastic. The fruiting bodies are 2-12 cm in diameter, have a mass of 20-200 g. They are initially light, yellowish in color, become creamy-brown as they grow, and later darken to brown or black. In the early stages of development, they are located among a dense plexus of mycelium, later they lie freely in the ground, adjacent to it on one side. The pulp of the steppe mushroom is fleshy, juicy, white, creamy or yellowish, turning brown over time, with many winding veins. The fruit shell (peridium) is whitish-pink, 2-3 cm thick. The spore bags are located randomly inside the pulp, contain up to 8 ovoid or spherical spores, and do not collapse into powder when ripe. Steppe truffle has a light mushroom aroma and a pleasant, but inexpressive taste. In terms of quality, it is significantly lower than French, Italian, white, and summer truffles.
The cut reveals creamy flesh with whitish veins.
Where does the African truffle grow?
The habitat of the steppe truffle covers arid and semi-arid areas of the Mediterranean, the Arabian Peninsula, North Africa, South-West Asia, Europe, and the territory of the former Soviet Union. Mushrooms prefer carbonate soils with a high pH. Having formed underground, as they grow, they rise close to the surface, so that experienced collectors can easily find them without the help of specially trained animals. The steppe truffle is adapted to survive in conditions of extreme heat and drought. It has a symbiotic relationship with herbs and subshrubs of the Cistus family. They bear fruit from August to November.
Is it possible to eat steppe truffle
The history of culinary use of the African truffle dates back more than 2,300 years. In terms of biochemical composition, it does not differ from other mushrooms; it also contains proteins, fats, carbohydrates, vitamins A, B1, B2, PP, C, carotene, and dietary fiber. Micro- and macroelements are contained in it in small quantities:
- Antioxidants included in a balanced diet, the mushroom can reduce the risk of cancer.
- Substances used in the treatment of senile cataracts in folk and official medicine.
Steppe truffles have a general strengthening and stimulating effect on the body, and have a beneficial effect on the immune system and nervous system.
False doubles
The steppe truffle has counterparts, the consumption of which leads to poisoning. It is noteworthy that they are completely safe for animals and are not only food for them, but also medicine.
Deer truffle (Elaphomyces granulatus)
Other names for the fungus are granular elaphomyces, parga, parushka. The similarity with the steppe truffle is determined by its external characteristics and the fact that it also grows underground.The fruit bodies are spherical, with a smooth or warty surface, brown or black in color. The cut rind is pink or grayish. The pulp is gray, by the time it ripens, it crumbles into spore powder and has the smell of raw potatoes. Deer truffle forms mycorrhizae with coniferous trees. Grows from July to November.
Common puffball (Scleroder macitrinum)
The fruiting bodies are laid underground and come to the surface as they grow. They have a tuberous shape, are dense and hard to the touch. The outer shell is yellowish-brown, covered with cracks and brown scales. The pulp of the young mushroom is fleshy, juicy, and light. Over time, it darkens from the center to the edge, becomes brown or black-purple, and acquires a sharp, unpleasant odor. When the false puffball ripens, a crack forms at its top, through which spore powder comes out. The mushroom is poisonous and its consumption can be fatal.
Melanogaster broomeanus
A rare species, listed in the Red Book of the Novosibirsk region. The fruit bodies are irregularly tuberous, up to 8 cm in diameter, brown in color, with a smooth or slightly felt surface. The pulp is brown or brown-black, consisting of rounded chambers filled with a gelatinous substance. Melanogaster has a pleasant fruity odor. It grows in deciduous forests, lying shallow in the soil under leaf litter. Classified as an inedible mushroom.
Melanogaster ambiguus
The shape of the mushroom varies from spherical to ellipsoidal, the outer shell is matte, velvety, grayish-brown or olive-brown in color, cracking with age.The pulp is whitish with bluish-black chambers, becoming reddish-brown or black with whitish streaks when ripe. Young specimens exude a pleasant fruity aroma, while adults exude an unpleasant odor reminiscent of rotting onions.
Common rhizopogon (Rhizopogon vulgaris)
Round, brownish fruiting bodies of Rhizopogon with a diameter of up to 5 cm are found in coniferous forests. Young mushrooms are velvety to the touch, old ones are smooth. The inside of the mushroom is dense, yellowish, sometimes brown-green. The pulp consists of many narrow spore chambers. It is considered edible, but it is recommended to eat young fruiting bodies.
Inexperienced mushroom pickers may mistake young specimens of some types of raincoats, root mushrooms, and underground varnish for steppe truffles.
Rules for collection and use
In order to collect African truffles, you must first find them. The places where these fungi grow are identified by the plants with which they form mycorrhiza - in this case it is cistus or sunflower. The steppe truffle reveals its presence by a small bump or crack in the soil. The mushroom is dug out using a special narrow spatula, trying not to damage the mycelium. Touching the fruit body with your hands is extremely undesirable, as this significantly reduces its shelf life. It should be remembered that truffles grow in nests; if you find one mushroom, you should look for others nearby.
It is used in cooking, medicine and cosmetology. The mushroom can be eaten raw or cooked in any desired way.It is added to sauces, salads, and added to soups as an aromatic seasoning. The mushroom does not need to be peeled. It is thoroughly washed, after which it is cut together with it or grated.
Conclusion
Steppe truffle is a tasty, healthy, nutritious mushroom with medicinal properties. It is inferior to real truffles in its taste characteristics, but in a number of countries around the world it is valuable only because it is able to exist in conditions of extreme heat and drought. The Bedouins highly value this mushroom and consider it a special gift from God. They call him Sheikh. African truffle is even mentioned in the Koran as a remedy for eye diseases.
