Oregon brown truffle
October – March
The truffle is reddish brown with a rough and warty outer skin, while the “flesh” is initially whitish before turning to a greyish-brown mottling as it matures. The “skin” or peridium has a texture similar to cartilage and breaks readily, which may affect the truffle appearance. Shape is roughly spherical, with lobes and furrows the size of a potato (12-60 mm in diameter). Fresh truffles are firm.
Mature truffles have an odor resembling garlicky cheese, similar to mature Camembert.
Found only in the wild of the the Pacific Northwest region of the United States (western Oregon and northern California).
- Tuber aestivum (black summer truffle)
- Tubber Borchii (bianchetto)
- Tuber Brumale (Muscato truffle)
- Kalapuya Brunea (Oregon brown truffle)
- Leucangium carthusianum (Oregon black truffle)
- Tuber canaliculatum (Appalachian truffle)
- Tuber gibbosum (Oregon white truffle)
- Tuber lyonii (pecan truffle)
- Tuber macrosporum (smooth black truffle)
- Tuber magnatum (white truffle)
- Tuber melanosporum (Perigord truffle)
- Tuber oregonese (Oregon white truffle)
- Tuber uncinatum (Burgundy truffle)