 They contain fatty acids, primarily of the polyunsaturated variety, as well as phenols, flavonoids and 87 mg of vitamin C.

They look rather unattractive, but have a very good flavour.When dried their flavour acquires black truffle notes; it this form it can be crumbled as a condiment.One French cookbook specializing in mushrooms has eight different recipes for this species, including terrine, soufflé, marinade, tajine, and fricassée.