This article is written by a student writer from the Spoon University at Texas chapter.

As a self-proclaimed gastronome, I love to indulge in the finer foods from time to time, my favorite being truffles. No, I’m not talking about the chocolate kind (although those are pretty darn good, too). I’m referring to the fungal kind.

Truffles are underground mushrooms that are harvested using trained dogs or pigs that sniff out the distinct aroma. They are usually found in European forests due to the optimal growing conditions; European red soil and rainy summers lend truffles their signature, earthy flavor. The two main varieties are the French black truffle and the Italian white truffle.

Since they’re so hard to come by, truffles are known as one of the most expensive ingredients in the world, retailing at around $1,000 a pound. But thanks to some culinary geniuses, you don’t have to break your wallet to get your hands on these babies. Truffles can be made into oils or salts, both of which are sold in stores for reasonable prices. Here are some innovative ways to spice up an otherwise plain dish using truffles.