Calcium, minerals, vitamins B and C are commonly found in several mushrooms. Truffles are different from other mushrooms since it is a hypogean or an underground mushroom. What is harvested is the fruit, the roots are white filaments called as hyphas, and there is not stem. Truffles would suck sap from the host plant or trees. Buying Truffle Ask the vendor or sales clerk to make a small slice out of the truffle so that you can view its meat and judge if it is in good condition. Choose truffles that have been cleaned. A truffle s dirt or cleanliness has nothing to do with its freshness, smell, and flavor. So go for the clean ones. You can also place thin truffle slices under chicken skin before roasting. Spruce up your simple meals! Who says truffles are just for gourmet dishes? You can put slices of truffle over fondue, shavings of truffle over rice dishes, or sprinkles of truffle into wild mushroom sauce. You can even grate truffles and add them to scrambled eggs. They could be add at the last minute, so that the heat from cooking would not destroy the aroma of the fungi. Black French truffles are compatible with dark meat poultry like ducks and venison, red meet and red wine sauces. They also blend well with mild cheeses like sweet goat cheese, pastry and pancetta. However, this truffle variety costs more than its superior counterpart. Its delicately colored meat can be very brittle, as it easily breaks when you drop it on the floor. So chefs need to handle this mushroom carefully. This walnut-sized truffle quickly loses its flavor and smell after one or two weeks since harvest time. When dried, it has only about two to eight percent of fat which are mostly crude fat and lipid compounds such as fatty acids, sterols, phospholipids, glycerides and linoleic acid. 4. It is cholesterol free. This is probably the biggest health benefit of truffles. Through the years, cholesterol has been considered as of the risk factors of coronary heart conditions and other related diseases.