Leucangium Cascadiense
Oregon Black Truffle
Hilary Rose Dawson
Jose Garrido
Jose Garrido
Basics
Fruiting Body: Small, subglobose (rounded) to irregular, usually 1–3 cm in diameter. Outer surface pale to reddish-brown, smooth to slightly warty.
Interior (Gleba): Whitish when young, developing a marbled pattern of white veins on a darker brown background as it matures.
Odor: Mild when immature, becoming stronger and more aromatic at maturity—less pungent than Tuber oregonense, sometimes described as earthy and nutty.
Texture: Firm when young, softening with maturity.
Additional Details
FeatureDetailsSpore PrintBrownHabitatMycorrhizal with Douglas fir, often found in moist coniferous forestsGrowth PatternSubterranean; truffles typically discovered by trained dogs or rakingSeasonalityWinter to early spring (Dec – Mar)
Cautions / Uses
Considered edible and aromatic, though less commercially prominent than Tuber oregonense.
Important to distinguish from inedible or weakly aromatic truffle-like fungi in the same habitat.
Used in regional cuisine to complement pasta, risotto, and egg dishes.
Notes / Ecology
Plays a role in forest ecology by forming ectomycorrhizal associations with Douglas fir.
Dispersed partly by small mammals that dig up and consume truffles, aiding spore spread.
Description
