Fresh truffles covered in mold - ok to use?
I was given a gift of some fresh black truffles. They were unfortunately stored in a sealed plastic bag for several days along with a dry-cured sausage, and now they are completely covered in a powdery white mold (seemingly not unlike that which grows on the outside of salumi). I'm a bit heartbroken, as they tasted delicious prior to storage.
Can I assume that the mold is likely the same as that on the sausage, and harmless? Should I trim off the entire exterior (which would drastically reduce the amount of usable truffle I get)? Or is it somehow dangerous enough that even that isn't enough and I have to toss them?
I haven't been able to find any info searching, so any informed advice is much appreciated.