WHITE TRUFFLES - (Tuber Magnatum Pico)
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Known by the region where it gained its fame, the white Alba truffle, or “Tuber magnatum”, is also found further south in many areas of central Italy including: Marche, Abruzzi, Umbria, Emilia-Romagna, Molise, Lazio and Toscana. T.magnatum are particularly fond of oak, chestnut, poplar and willow trees.  Their season is short, befitting such a thoroughbred: October to the end of December, although they are known to stay on until January. The skin ranges from yellowish to light olive color and the interior can range from whitish to yellowish to beige, sometimes with scattered reddish blotches.  Brush this truffle clean just before using and serve sliced paper-thin scattered over your favorite pasta, veal, risotto, or omelet. The heady swoon of garlic and Parmesan of the “white diamond” is not to be missed. Revel in its time by pairing white truffles with chestnuts in an autumn soup, garnished with roasted porcini.

OFF-WHITE TRUFFLES - (Tuber Albidum)
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Have similar characteristics to the White Truffle. It has a sharper taste, certainly not as delicate and prized as the White Truffle. One of the easiest truffles to grow tolerating a range of soils from sandy to clay, and wonderful used in Frittata, mixed with mascarpone and spread onto bruschetta, grated onto pasta, risotto or polenta, and to make truffle cream sauces Harvest season is from January to March depending on weather conditions.

BLACK WINTER TRUFFLES - (Tuber Melanosporum Vitt)
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The black winter truffle, “Melano”, “Truffle du Perigord”, or “Tartufo Nero Pregiato” can only be universally recognized by its Latin name: Tuber Melanosporum Vitt.  A mature winter truffle has a brownish black skin with a violet brown or purplish black interior streaked with numerous, highly branched fine white veins.  These white veins will become tinged with red when exposed to the air.  Found from mid-November to early March under oaks and hazels. It is common throughout Central and Southern Europe. Usually globular or not very pronounced lobate shape with black or dark purplish rind with very tightly spaced warts, clearly evident with a depression at the summit and lengthways grooves.  Its size may exceed that of a hens’ egg. Its aroma and flavor are forceful but pleasant and has a deep, sultry aroma reminiscent of cacao, earth and in some cases overripe strawberries.

BLACK SUMMER TRUFFLES - (Tuber Aestivum)
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Summer truffles are by now among the most known and appreciated around the world thanks to their easy availability. Black Summer Truffles (Tuber Aestivum) are ideal for canapés and first courses, meat and fish. They have a thicker skin than the black winter truffle, and are less pungent (and therefore less expensive!) than their winter cousins.

PORCINI MUSHROOMS - (Boletus Edulis)
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Known as the king of wild mushrooms, the porcini, or cepe, mushroom, is widely hunted and harvested throughout Europe, North America, Australia, China, and Mexico. Porcini mushrooms have a long, fleshy stalk, up to 10 inches (25cm) in length. The cap is fleshy, round, and convex, and can be smooth or velvety. The underside of the cap differentiates the porcini from most other mushrooms, as it is covered with vertical tube like pores instead of gills. Porcini mushrooms have a rich, woodsy aroma.

CHANTERELLE MUSHROOMS - (Cantharellus Cibarius)
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The name “chanterelle” refers both to the mushroom known as the golden chanterelle (Cantharellus cibarius) and to other closely related species. Chanterelles grow in forests in temperate regions. They can be distinguished from most other mushrooms by their cap, which is wrinkled, rather than gilled, on the underside. The cap is a wavy cup-shape and firm. Chanterelles are noted for their soft flesh and apricot-like fragrance.

Sauté or fry them for 3 to 5 minutes; or cook them with a small amount of liquid in a covered pan for 15 minutes. Chanterelles combine nicely with meat, shellfish and eggs. They can also be added to soups, sauces, and grain dishes. Avoid using chanterelles with ingredients that have strong competing flavors, such as garlic or spices.

A staple of fine restaurants, the chanterelle is increasingly finding its way into home kitchens.  Chefs and food enthusiasts have fallen in love with its golden hue, fruity aroma, and faintly sweet flavor.  Their meaty yet tender texture allows them to hold up well to a variety of cooking techniques, from sautéing to braising.

MOREL MUSHROOMS - (Morchella Elata/Conica)
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Morels are among the best wild mushrooms in gourmet cuisine. These world-known mushrooms can be used for stuffing or to create sauces, just as you would use Porcini or Chanterelles. The Morels will add subtle aroma and exquisite flavor to pasta, rice, sauces and soups.

BLACK TRUMPET - (Craterellus Cornucopioides)
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Another wonderful mushroom of the Cantharellus family. Although the initial appearance is not inviting, the taste is excellent! The season is from late summer to quite late autumn. Remember that these mushrooms are hollow. Very versatile in cooking, it goes particularly well with fish, its dark color making a striking contrast with white fish.

MATSUTAKE MUSHROOM- (Tricholoma Magnivelare)
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Matsutake means "pine mushroom." Thought to be an aphrodisiac by the Japanese, this traditional delicacy is a favorite of Japanese chefs, whose preparations are well suited to its strong, spicy-clean fragrance and taste. The unique flavor of the matsutake is owed to the rare conditions under which it grows - under the base of pine trees between 20 to 60 years old and never in the same place twice. Their magnificently spicy aroma, similar to cinnamon, enhances wild mushroom dishes and makes great stuffed mushrooms. They are high in protein, low in fat and rich in vitamins B1, B2, and D, and are believed to have many healthful properties.

HEDGEHOG MUSHROOM- (HYDNUM REPANDUM)
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Mushrooms with teeth? As a matter of fact, yes. Nothing intimidating, mind you, but these mushrooms do have small tooth like projections on their lower cap surfaces. The tooth fungi, also known as "hedgehog" and "sweet tooth," appears in a variety of forms. Some grow as shelves on trees. Most are found on the ground. Colorful ones decorate the forest floor with their white, red, orange-brown, blue, and purple caps. Several of the brightly colored wood varieties are used for dyeing woolen yarns. Only two kinds, Hydnum repandum and H. umbilicatum, are commonly eaten. Both are late bloomers, tending to appear in January along the Pacific Coast after other edible mushrooms have stopped fruiting. In the east they appear from July to November. Fall-themed cuisine loves this mushroom, both as a deep note of flavor and as a garnish.