If Black Truffles are the Black Gold of the food world then White Piedmontese  truffles are the Platinum. Over $1000. per pound, they are literally worth their weight in platinum. What would cause such a homely little tuberous fungus to be worth so much? The indescribable aroma for one, and the rarity for another. Fresh White Truffles are gathered only in the fall months in Italy. These beauties are found only under certain oak trees there. Specially trained dogs or pigs root up the golf ball shaped fungus and these are plucked to safety. Truffles are used to scent risottos, pastas, and used grated raw in salads, and occasionally cooked in a Parmesan cheese sauce. White truffles are even more strongly scented than their black cousins. They are truly a luxury item, and loose a lot of their flavor by canning or freezing so only fresh will truly do. To store White Truffles, bury them in the risotto that you would be using. This scents the risotto and protects the truffle. To use truffles, they are sliced paper thin with a special razor sharp truffle peeler.

White Truffles are low in sodium, and high in potassium, and are low in calories, and good for heart smart eating. One cup has only 20 calories. 

For all types of mushrooms, look for clean caps, free from blemishes, slimy spots or signs of decay. Allow for 1/4 to 1/2 pound per person per serving when used as a vegetable.

Store mushrooms, unwashed in a plastic or paper bags. Keep away from strawberries, and other vegetables in the produce refrigerator, as the spores can hasten the destruction of these fruits and vegetables.

Wipe with a damp cloth before use. Do not soak mushrooms.

Mushrooms can be steamed, broiled, baked, fried, or grilled.

Here are some great resources for all things mushroom:
http://www.mushroomcouncil.com/

http://www.gmushrooms.com/Truffle.htm