There are also other types of Chinese Truffles including the tuber melanosporum which are usually made into truffle extracts and is sold at a high price; the tuber himalayensis which looks very similar to the tuber melanosporum an is only harvested in the Chinese Himalayas; the tuber sinensis, which are also found in high places and the Chinese summer white truffle. They re not like garlic or bell peppers that you can add to your dishes in generous amounts. Remember, these mushrooms already have strong smell and flavor, so a few slices or a little shavings will do. Eat them raw. Cooking truffles, especially the white varieties, is not a good idea because it only decreases the strong natural taste. In other dishes, other types such as Black Truffles are used as garnishes to various meat dishes as well as to chicken. Chefs usually use thinly-sliced truffles and insert these into beef slices, under the skins of roasted chicken, in preparing foie gras and in p t s as well as stuffings. Others use truffles in various types of sauces to make the dish tastier. Most truffle mushrooms have pungent aroma and strong flavor, making them ideal ingredients or side dishes. Want to know more about them? Read on and discover interesting facts about truffle mushrooms. What Exactly Are They? Well, here s the science behind growing truffle mushrooms. They grow underground, which means they are not exposed to open air. However, this truffle variety costs more than its superior counterpart. Its delicately colored meat can be very brittle, as it easily breaks when you drop it on the floor. So chefs need to handle this mushroom carefully. This walnut-sized truffle quickly loses its flavor and smell after one or two weeks since harvest time. They are made up 73% water, and several substances and minerals like calcium, potassium and magnesium. They are also low in fat. Just like any other vegetables, they are free of cholesterol. In fact, there are several studies citing mushrooms and fungi to have to ability to lower down serum cholesterol.