Truffle storage and handling
Black winter truffles will generally last up to ten days if stored properly in a cool, dry place. They should be wrapped carefully in a paper towel and kept in an air-tight container or jar. It is very important to keep truffles dry, therefore it is a good idea to change the paper towel daily. All truffles hate dampness and will develop mold if moisture is present. If mold develops, simply shave the affected area.
When ready to prepare the truffles, first brush them with a small moist brush until all earth or gravel is removed. Use the point of a small knife to remove anything lodged in the crevices of the mushroom. Some preparations specify to peel off the outer layer of rind. These shavings may be used for another purpose such as soaking them in olive oil to be used as the base of a dressing or sauce. In most cases the truffles should be sliced paper thin or minced. Any leftover pieces may be mixed with unsalted butter, wrapped tightly, and frozen. Frozen, the butter will last for months.
They are also available in jars, whole, sliced or in pieces, with a long shelf life of three to four years. This is a more affordable solution, though the preserved truffles do not compare with the fresh, just harvested product.
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