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Home › Forums › Alana’s Additional Content Forum for Topics from FE510, 520 and 530 › FE520 Summer & Burgundy Truffles
They should be firm, not squishy, clean, ideally not riddled with worm/bug holes, and as free from the white fuzz (another fungus) as possible. The interior should show a nice marbling, and not be translucent but be taupe like this to a deeper browny-red hue. If the interior pattern looks different than this (aka all veins kind of radiate out from one point) you have a Bagnoli truffle or Tuber mesentericum. Also tasty, and ok, but they often get thrown into lots of Summer/Burgundy truffles and sold as such, so FYI. They are a different species.