Mushrooms
Périgord Black Truffle
Truffe noire du Périgord
Nouvelle-Aquitaine, France
The winter black truffle (Tuber melanosporum) of Périgord, sold at the Lalbenque and Richerenches markets and prized for its earthy aroma.
Original eatfuls sticker artwork
What it is
A closer look at Périgord Black Truffle.
The winter black truffle (Tuber melanosporum) of Périgord, sold at the Lalbenque and Richerenches markets and prized for its earthy aroma.
What to look for
Know it when you find it.
Saturday truffle markets at Lalbenque and Richerenches, December to February.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Périgord Black Truffle.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
South Korea
Stir-Fried Mushrooms
버섯볶음
Assorted mushrooms (shiitake, oyster, enoki) stir-fried with vegetables in a savory soy-based sauce, a popular banchan and vegetarian dish.
Italy
Black summer truffle
Black summer truffle is a named Italian mushroom from Italy, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Istria, Croatia
Black Truffle
Crni tartuf
More versatile truffle with earthy, nutty flavor that intensifies when heated, found in Istria, available year-round for some varieties.
Burgundy, France
Croûte aux morilles
Croûte aux morilles is toasted bread covered with morels in cream sauce, served hot as a rich mushroom dish.
Saudi Arabia
Zubaidi desert truffles
فقع
Zubaidi desert truffles, wild fungi gathered after spring rains in the Arabian desert.
Chile
Digüeñes
Spring mushrooms from oak trees, used in salads and stews, a rare and prized Chilean wild food, earthy and fresh.
Northern Haiti, Haiti
Djon Djon
Tiny black mushrooms that grow only in a few parts of northern Haiti, dried and soaked to make a black cooking liquor.
Austria
Chanterelles with Egg
Eierschwammerl mit Ei
Eierschwammerl with egg folds sautéed chanterelles into softly set eggs with butter, pepper and parsley.