Also commonly known as the Deer Truffle it takes its name from the Greek, Elapho- (deer) and Myces (fungus). This fungus is composed of a relatively hard rubbery rind and is filled with spores when ripe. The rind usually has a warty surface and is light brown. Colour and consistency of the spores vary with the degree of ripeness of the truffles. At first the mass inside is solid and light grey in colour. As the fungus ripens it gets darker and darker. The truffle is fully ripe when the inside is of a loose powdery substance and violet colored.
This fungus has a fine warty to granular, light colored surface, 2-4 mm thick. At the ripe stage it contains a powdery black mass of spores. The fruiting bodies are round, light brown to rust colored, 1 to 5 cm in size and with a mass of 18g
