Red Truffle
Description
Fruit-body regularly globose to somewhat lobed, Ø 2-4 cm. Outer surface felted to smooth, with felted patches at the base, straw colour to rusty brown. Flesh firm, white to cream, marbled with white veins, purplish grey to chocolate brown when ripe. Smell faintly nutty to unpleasant sourish. Taste sharp, nutty.
Occurrence
Often partially sunk into humus, in moderately damp, rich, often calcareous clay and sandy soil, especially near broad-leaved trees (Oak, Beech, Hazel).
Forming ectomycorrhiza.
Edible.