Mushrooms are the fruiting bodies of fungi, a distinct kingdom of life separate from plants and animals. They grow from microscopic spores, typically in moist, nutrient-rich environments like decaying wood, soil, or compost. The main part of the fungus, called mycelium, lives underground or within its food source, sending up mushrooms when conditions are right. In culinary use, mushrooms are prized for their umami flavor and meaty texture. Varieties like button, shiitake, and portobello are common in cooking, used in everything from soups and sauces to stir-fries and gourmet dishes. Some mushrooms are also valued for their medicinal properties or are foraged as delicacies.

Truffles are a type of underground fungi, closely related to mushrooms but with key differences in how they grow and are used. Unlike mushrooms, which fruit above ground, truffles form below the surface near the roots of specific trees like oaks and hazelnuts, in a symbiotic relationship. They grow from spores and spread via animals that eat them and excrete the spores. Truffles are rare and hard to cultivate, requiring specific soil, climate, and tree hosts, and are often found with the help of trained dogs or pigs due to their strong, earthy aroma. In the culinary world, truffles are a luxury ingredient known for their intense, complex flavor and aroma. They're used sparingly—shaved over pasta, infused into oils, or added to gourmet dishes—to impart richness and depth. While both mushrooms and truffles are fungi and share some flavor elements, truffles are far more aromatic, rare, and expensive.