I'm very new to fungi, and just getting into it. I've always hiked, and mushroom hunted just never picked cause I wasn't knowledgable enough, but my mom recently found a giant puffball, and I got into the idea of propogating at home, I already grow very healthy weed plannts, among other healthy indoor and outdoor plants depending on the season. I know this isn't a mushroom, or just food propogation forum. So to truffles, everything I'm about to talk abou and ask is after about a days worth of reaserch on the topic.

I want to have an indoor grow, I can control the envronment, I will be moving, and well I get snow so it'd be nice to grow year round. I've tickled with the idea of soing say a small bonsai tree of whatever variety, that's infected o rsoing so myself, but it takes years to get a result there anyways. So I really do NOT want to work in the ectomycorrhizal basidiomycetes genus. Which I know elimated me from basically all the special expensive truffles. I'm just wondering where I should look.

I've found Psilocybe tampanensis which is obviously psychedelic, so that's out. Though If your in a legal state for them I'd wonder, because if they taste good why not? Most truffle recipes only have you scrape off small amounts or cut it into very thin slices anways to you'd only be micro of micro docsing since it takes 5 to have an effect. Anyways, that lead me onto just basically false truffles or just fungi that produce large sclerotium. The problem I found on wiki and just trying to find other false truffles in general was I could only find other Psilocybe varieties, or found ergot is actually a variety of sclerotia, that's cool! Yes, looking at the wiki I'm now on the Hymenogastraceae page, but I don't know where to go from here completely. Like okay I'd assume Strophariaceae because it says it's basically always been assumed to be the same as the psilocybe genus (meaning I'd assume it'd grow the sclerotium or truffles in the same way), but just because it does that doesn't mean it's edible. Also just because the mushrooms edible doesn't necisarely mean the sclerotium of that mushroom is right? Or necessarily worth eating, in terms of nutrients, or flavor. I mean there's a lot of Genera of Hymenogastraceae, but how do I know which variety to go down, which ones will produce truffles in the same way, because even on here I'm finding a lot that are still part of the ectomycorrhizal basidomycete genus. Any help?

Came home from a guided truffle hunt today with four Oregon whites. I have one infusing olive oil, one on salt, and I plan to use the third for infusing butter. Would it work to infuse popcorn kernels? I’m wondering if they’re too hard and if they’d take it. Looking for a use for #4, besides grating over eggs, pasta, etc.

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Bonjour!
je suis étudiante allemande en master de gestion des ventes.
Pour un projet sur le thème de l’épicerie fine et de l’acceptation des produits truffés en France, mon équipe a besoin de participants pour une equête. Nous serions très heureux si vous pouviez participer à cette enquête avec votre expertise.

Vous nous aideriez énormément.

Voici le lien vers le sondage :
https://ssi.hnu.de/WS2024_25/Master/KoSe/ML/login.html

Merci beaucoup et bonne journée !

WHY! Does everyone care so much about truffles? For years i didn’t even know what it was it just seemed like an enigma. Is it a mushroom? is it chocolate? WHY do we try to put truffle in everything possible? People love topping a dish with truffle and then it becomes an immediate sensation.

Ok so, Kraft Mac and Cheese? If someone topped it with truffle no one would question if it was $20.

Buzz word……TRUFFLE.

I love truffles, but they're so expensive. I was hoping there would be certain varieties that are more affordable . I was thinking of Chinese truffles, but I heard those suck. Anyone have a website where I can order Oregon truffles? Are they any good? I'm in the US so it would be domestic shipping.

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I have a few small jars of Italian black truffles from when I used to cook meat at home, but I don't any longer. I'm always at a loss for how to use them. All I can think of are (1) roasted potatoes, and (2) some creamy pasta, whether dairy-based or vegan. Any other thoughts?

Hi, friend. I am an entrepreneur from the south of Chile, I am dedicated to the production of black truffles, this is a very good business, production grows year after year, a year ago I harvested 45 kilos, last season I harvested 78 kilos. Next year I think I will exceed 120 kilos. Due to the number of trees, it should produce approximately 220 kilos per year in the next 4 years. The business is very profitable given the low production costs, but it took 9 years to start producing, which left debts from the past. I have been able to pay off a large part of those debts, but now I am about to lose everything. I need $30,000 to save all these years of hard work. That's why I'm looking for someone who wants to invest in me. Can you help me with any advice?

I have an import company for fresh seasonal truffles from Italy. We want to break into the Las Vegas market. We are looking for someone that is plugged into the local restaurant and culinary community that is interested in partnering with us. This is a high margin business. If anyone knows someone looking for an opportunity please have them contact me. marco@terra-truffles.com

Hello good morning i’m based in arizona and i’m looking to buy some truffles in december and i am just wondering if anyone can help me find a reliable source for winter truffles that is either usa based or ships to usa …?