Black truffle is essentially the fruiting body of ascomycete fungi, mostly one of the different species of the family Aspergillaceae. Among the other genera in the family Aspergillaceae, several fungi are also classified under the general classification of truffles Geopora, Choiromycus, Peziza, and many others.
The genera aspergillus are more commonly known as black truffles. There are some other types of black truffles that come from the same genera as the aspergillus, such as the red or purple variety. Most varieties come from South America, while the black variety can be found in Europe, Africa, North America, Australia, New Zealand, and Asia. The black truffle, in fact, is the most common species in Asia, Africa, and Europe. These three regions account for almost all of the worldwide distribution of this species.
Like many aspergillus fungi, the black truffle grows on decaying organic material. It is a composer and has no significant photosynthetic capacity. Its metabolic rate is much slower than that of other fungi that use photosynthesis. This slow metabolic rate is the reason why the fungus is able to decompose its food source at a slow pace and is therefore called "decomposer".
There are many different species of Aspergillus, each with their own characteristic color and flavor, which make them unique from each other. The black truffle, however, belongs to one of those genera that is the most abundant of them all. It accounts for nearly 30% of all Aspergillus mushrooms.
Black truffles are also one of nature's most versatile mushrooms, they can be prepared in many different ways. Here are just a few:
– Salt Trimming: All you need for this salt trimming recipe is a handful of dry black truffles. Take a clove or two and gently pierce it with a fork. Then wrap it up in cheesecloth to prevent any salt residue. from spreading all over your kitchen and making your food look like dirt.
– Cheesecloth Trimming: You may also use a coffee filter to do the truffle trimming job. After taking out the seeds, squeeze out the center and leave the white pungent part intact. Then wrap it up in cheesecloth and tie it up with another piece of cheesecloth to keep the excess white from spreading around.
– Aspergillus Salt Recipe: If you prefer to make the mushrooms fresh, take a handful of dry mushrooms and soak them in water overnight to let them drain. Place them into a small pan or a bowl of salted water, allowing them to soak for at least one hour. After soaking, rinse them thoroughly to get rid of any water. Now, place them into the salt container where you have prepared the black truffle sea salt recipe, add some salt and cover.
After a few days, the mushrooms will need to be dried up, as most of the moisture will have evaporated by then. Place them into a box and keep them in a cool, dry place like a cabinet with the door closed, for an additional day, and then you are ready to eat your freshly prepared Aspergillus mushroom salt with the Aspergillus mushrooms.
– Aspergillus Salts: Another easy way to prepare Aspergillus salts is to mix them with lemon juice, olive oil, garlic, and other seasonings to make a paste and then spread it on a sliced black truffle. Once this paste has dried out, it can then be spread on crackers or bread, which is ideal for breakfast. The black truffle with the paste will melt away while the garlic will bring out the flavors of the mixture.
Aspergillus mushrooms are good for your health. They are said to provide protection against heart disease and cancer and can also be a great source of antioxidants for those who suffer from liver problems. These benefits combined with the benefits of black truffle salt make this mushroom an essential part of any healthy diet.