Black truffle season almost upon us

Cooks experienced in Tuber Melanosporum: any suggestions based on past successes/failures?

Watch out for misleadingly labeled inferior substitutes.

Personally I think Tuber melanosporum should be cooked to bring out their special flavor. Raw, they smell like Elmer’s glue.

Had them raw in Teruel, shaved on toasted white bread w/olive oil, pretty good.
Any chance you got Tuber Indicum (a.k.a. Chinese truffles) instead?

I’m talking about Tuber melanosporum. Shaved onto hot toast they might lose that raw odor. In Teruel I think they macerate them in olive oil and salt for a while before serving.

Tuber indicum is supposed to be virtually flavorless and odorless unless chemicals are added.