I have gotten my hands on a number of fresh blackish Desert Truffles, which are apparently quite different from the European ones. To quote:
Desert truffles have nothing to do with their European cousins in terms of taste, texture and aroma. Kemeh is more like dense mushrooms rather than the truffles you know.
I'm looking for some guidelines on how to cook with them not for recipes, as this is the first time I'll be using them. I'm looking for guidelines that will emphasize their flavor such as "use and grate fresh" or perhaps "cook with the peels as well".
For those wondering what they look like after scrubbing off the sand: