The black truffle (Tuber melanosporum Vitt) is one of the most appreciated mushrooms in international gastronomy. This gourmet fungus grows in symbiosis with the roots of certain trees, such as holm oak, white oak, hazelnut, chestnut or kermes oak, among others. Its cultivation requires patience, technique and continuous care, as it is not until several years after planting that the first fruits are obtained. And even then, production is not guaranteed.
What makes this mushroom so special is its unmistakable natural aroma of black truffle, a complex and deep perfume, full of earthy, smoky and sometimes slightly sweet nuances, which is capable of transforming even the simplest dishes into authentic gourmet dishes worthy of Michelin-starred restaurants.
Simply grating or slicing a small amount of this mushroom on a dish is enough to elevate it to another level. However, if you are starting to explore the world of high-level cuisine and you are thinking of buying fresh black truffles, one of the first questions you may have is: how to preserve it for longer without losing its distinctive character? Read on if you have this question and you want to solve it!
How long can a black truffle be preserved without losing its aroma?
Although the process requires some attention, it is possible to preserve the aroma of the black truffle for about 10 to 15 days in the refrigerator, maintaining much of its flavour and properties. However, as with any fresh product, the sooner it is consumed, the better. The natural aroma of the black truffle begins to degrade from the moment it is extracted from the ground, even if we keep it in the best possible conditions. With each passing day, its volatile compounds are lost, which has a direct impact on its flavour and its versatility in the world of gourmet gastronomy.
To enjoy it to the full, it should be taken out of the fridge only when grated or sliced, and then put back in immediately afterwards. If left at room temperature for several hours, it can degrade in little more than a day, losing almost all of its characteristic black truffle aromas.
What is the best way to preserve fresh black truffles?
The most reliable technique to preserve the fresh black truffle is to store it in the refrigerator between 0ºC and 4ºC. However, putting it in the fridge as it is is not enough. This delicate fungus needs very specific conditions to keep its black truffle aroma intact. The method most recommended by truffle professionals consists of placing it in a glass jar with an airtight seal.
In this way, we can preserve it in two very effective ways. One is by wrapping it in absorbent paper, which should be changed daily to control the humidity and prevent the proliferation of mold. The other method is to cover it completely with uncooked rice, which acts as a natural absorbent. This rice is also impregnated with the aromas of the black truffle, resulting in a truffled rice that is perfect for preparing risottos, Cuban-style rice dishes or even as a garnish for meats.
Both methods help to maintain the necessary moisture balance, a key factor to extend the mushroom’s shelf life without deteriorating its natural black truffle aroma. For more information on these preservation systems, you can consult our article on how to preserve the black truffle, where we go into detail on the essential care to maintain the quality right after the harvest.
Can the black truffle be frozen without losing its aroma?
Freezing the black truffle is a valid and effective option if what we are looking for is to extend its shelf life for months, although we must take into account that its aroma will lose intensity. The contrast with a fresh truffle is perceptible, but in exchange we will be able to have this exceptional ingredient even outside the harvesting season, which runs from November to March, in some cases even reaching April.
To freeze it correctly, you must follow several fundamental steps: Wrap the truffle in cling film or aluminium foil to prevent its aromas from escaping. Put it in a freezer bag with an airtight seal or in an airtight container that isolates it from other smells. Freeze it quickly to minimise the formation of ice crystals that can damage its internal structure and, consequently, its aroma.
Frozen black truffles can be kept in good condition for 6 to 12 months. One essential detail: it should not be defrosted every time you want to use it. It is best to grate it directly from the freezer, on the hot plate, and store it again without letting it defrost. This way, we can keep most of the black truffle aroma intact for much longer.
What to do if the truffle has lost some of its aroma?
When the black truffle has started to lose its natural aroma, there is unfortunately not much room for manoeuvre. The deterioration of its fragrance is an irreversible process. Therefore, if you detect that its fragrance has diminished considerably, the most sensible thing to do is to use it immediately in preparations while it can still provide some flavour and texture, of course, bearing in mind that it is in good condition for consumption.
In these cases, dishes that allow cooking or integration in dough, such as pasta or even lightly flavoured pizzas, can be a good option to make the most of the flavour and aroma of this gourmet mushroom. And if the result when preparing our dishes is not what we expected, the best thing to do is to buy a new black truffle (Tuber melanosporum Vitt) in a specialised shop that guarantees freshness, traceability and quality, as is the case of our online shop, Trufalia.
Common mistakes when preserving black truffle at home
One of the most common mistakes when preserving black truffle is to wash it after the first use. External humidity can accelerate its deterioration and favour the appearance of mold and bacteria. Instead of water, the ideal is to clean it with a soft bristle brush just before use so as not to affect the natural aroma of the black truffle.
Another common mistake is to store it directly in the refrigerator without any protection. This not only favours the loss of the black truffle’s aroma, but can also cause it to absorb odours from other foods, losing its characteristic organoleptic profile.
It is also a mistake to defrost and refreeze the truffle every time we use it to grate or laminate it on food. Each defrosting cycle degrades its texture and accelerates the loss of the black truffle’s aromas. It is advisable to fraction or grate the frozen truffle as you need it and avoid unnecessary handling.In short, we have no doubt that, if you follow the right recommendations, it is possible to enjoy the unmistakable aroma of black truffle for longer, both in its fresh and frozen version. Taking care of every detail in its preservation is a key factor to keep alive that earthy perfume that allows you to turn even the simplest recipes into unequalled gastronomic experiences.
