EXAMINE THIS REPORT ON TRUFFLE MUSHROOMS

The mycelia or fruiting bodies launch the volatile constituents to blame for the pure aroma of truffles or derive from truffle-related microbes.[16] Their material is pale, tinged with rose. Contrary to truffles, terfez have small inherent flavour. The Romans made use of the terfez being a flavour provider as the terfez tends to absorb encompassing