Season: September - January
Also known as the 'burgundy truffle' it is more tolerant of soil, shade and host-tree than the Perigord black truffle, which it much resembles in the hand though is much less fragrant on the nose. It thrives on pine trees, as well as most usual host trees. Autumn truffles are considered by some as a variant of the summer truffle but come to maturity much later in the year, from September to December, dovetailing into the season for Périgord black truffles.
Autumn truffles are firm and heavy for their size have a hard black outer layer which can be gently peeled away to reveal a creamy coffee colour interior. When ripe they have a delicious albeit subtle flavour, nutty, earthy with hints of caramel.
Usage: Autumn black truffles should be sliced plentifully over something hot preferably buttery-like scrambled eggs or freshly cooked pasta.
It is best practice to eat fresh autumn truffles the day you buy them. If this is not possible then store them wrapped in kitchen paper in a glass jar in the warmest part of the fridge, usually the door. Check them daily and wipe away any moisture that has developed - consume within 7 days.
Origin: Italy, Hungary, Croatia, UK.