Oregon currently has four native truffle species that are harvested in the wild: Oregon winter white truffle (lat. Tuber oregonense, January-April), the Oregon spring white truffle (lat. Tuber gibbosum, June-July), the Oregon black truffle (lat.

Leucanigium carthusianum, October-July), and the Oregon brown truffle (lat. Kalapuya brunnea, September-January). The Winter White variety is round with a dirty-colored surface that becomes darker with age. The interior is pale grey with white veins.

The flavors are complex, reminiscent of garlic, ripe cheese, and spices. The aroma is musky, with hints of nutmeg and cedar. This Oregon truffle variety ranges in size from a peanut to a walnut. Use it thinly shaved over pastas, soups, risottos, and eggs.