What Is the Best Way to Use Fresh Black Truffles?

Good Questions

Q: I happen to have three fresh black truffles in my possession (long story) that I need to use up pretty quickly. I was told to keep each one wrapped separately in paper towel and store in a glass jar in the vegetable drawer of the fridge. I've done as directed, but I got them a week ago, and today noticed a little mold on one.

I've grated some on eggs, enjoyed them sliced on good bread with butter, but there is no way I can devour these things before they go completely bad. So what to do? Can I freeze them? If so, grate first or just freeze them whole? Can I make truffle butter and freeze it? (and...last resort...I'm in New York on the UWS and willing to share these beauties)

Sent by Karen

Editor: Karen, wow! Congratulations on your truffle windfall. We have never been in possession of whole truffles, but we do know that they can be frozen — albeit for very short amounts of time (about 2 weeks). You can also create truffle butter with them, store them in a carton with eggs (the flavor will permeate the egg through the shell), or store them in flavorless oil.

Here's a good site on some of these and other options for storing and using truffles:

Truffles - Storage and Use

Readers, do any of you have experience with fresh black truffles? How should Karen use them?

Related: What's the Deal with Truffles?

(Image: Flickr member Kjunstorm licensed for use under Creative Commons)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.