Source: MOUNTAIN XPRESS, 2/26/20


On the heels of early February’s 2020 Asheville Truffle Experience, readers and newly captivated aficionados may wonder what it takes to bring this luxury ingredient to the plate. The short answer is faith — in spades. The truffle (not the chocolate kind) is actually a sack of spores, the fruiting body of a fungus that attains maturity underground, attached by an almost invisible mycelium to the roots of certain host trees, most commonly oak and hazelnut.

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