Sarah Brown
Matsutake mushrooms, also known as pine mushrooms, are edible mycorrhizal fungi that grow on trees, drawing nutrients and providing additional nutrients and water in return. They are highly prized in Japanese cuisine for their strong aroma and flavour, as well as their meaty texture. The best matsutake mushrooms are large, with an intact veil, and can cost over $100 each, making them a precious ingredient. When preparing matsutake mushrooms, it is best to keep it simple to highlight their unique flavour and aroma. They can be eaten raw, sliced and dipped in oil or soy dressing, grilled with shoyu and mirin, or cooked in soups and rice dishes.
| Characteristics | Values |
|---|---|
| Scientific name | Tricholoma matsutake or Tricholoma magnivelare |
| Common names | Matsutake, pine mushroom, St. George's mushroom |
| Appearance | Large, firm, thick white stem, light brown cap |
| Aroma | Cinnamon, wet socks, red hots (cinnamon candy), pine, soil, spice |
| Flavor | Spicy, pungent, piney |
| Texture | Meaty, unique |
| Habitat | Symbiotic relationship with trees, especially pine trees |
| Locations | Japan, Korea, North America (Pacific Northwest, Northern California, Oregon, Washington, Colorado, Minnesota, Wisconsin, Mexico, the Rockies, Upper Midwest, the East Coast) |
| Season | September to January |
| Preparation | Clean and scrub the cap before eating or cooking; simple preparation to highlight the flavor and aroma |
| Cooking methods | Sauté with olive oil and salt, grill thinly sliced mushrooms with shoyu and mirin, add to soup, make matsutake gohan (rice dish), fry with rice, eat raw (sliced and dipped in oil or dressing) |
| Preservation | Cut or torn into pieces and frozen |
| Price | $15 to $100 per pound, sometimes $1000 per pound |
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What You'll Learn
Matsutake mushrooms can be eaten raw
Matsutake mushrooms (Tricholoma matsutake) are edible wild mushrooms that are highly prized for their flavour and texture. They are commonly found under pine trees in Japan, and their name, which translates to "pine mushroom", reflects this. Matsutakes are also distributed in the northeast and southwest regions of China, the Pacific Northwest, British Columbia, northern Europe, and Korea.
Matsutake mushrooms are a versatile ingredient that can be used in a variety of dishes, including soups, stews, and rice dishes. They are commonly used in Japanese cuisine, where they are revered for their cultural significance and are believed to bring good luck, abundance, and prosperity. The Japanese are considered the masters of cooking with matsutake mushrooms.
When consuming matsutake mushrooms raw, it is important to identify the mushroom correctly, as there are poisonous amanitas that look similar. It is recommended to only eat the small button mushrooms raw if they are unblemished and bug-free, while the larger ones should be sliced and cooked. Additionally, matsutake mushrooms should be stored properly to preserve their freshness.
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How to cook matsutake rice
Matsutake mushrooms are a delicacy in Japan, with a unique flavour and aroma. They are also one of the rarest and most expensive mushrooms in the world. They have a strong, sweet and spicy aroma with a meaty texture.
When preparing matsutake mushrooms, it is important not to wash them. Instead, wipe them down with a damp paper towel or cloth to clean them. Slice them thickly to preserve the aroma.
Matsutake mushroom rice is a simple and delicious way to enjoy matsutake mushrooms. Here is a recipe for how to cook matsutake rice:
Firstly, prepare the dashi broth by pouring water into a large pot and adding kombu. Turn the heat to medium and, as soon as the water boils, remove the kombu. Add bonito flakes and simmer for 10 minutes. Strain this through a fine-meshed sieve. If you are using chicken stock or instant dashi, simply add it when you cook the rice.
Next, trim the stems of the matsutake mushrooms and slice them about 1/4 inch thick. Save the pretty cross-sections and chop the remaining parts roughly. Rinse your rice in a sieve until the water runs clear, to improve the texture and remove any contamination from transportation.
Now, combine the rice, chopped matsutake, sake, soy sauce, mirin, salt and dashi broth in a bowl and let it sit for at least 10 minutes, and up to an hour. You can also add gingko nuts at this stage if you wish.
When you are ready to cook, put the contents of the bowl into a rice cooker or pot. Lay the pretty slices of matsutake over everything. Cook according to your rice's directions. When the rice is done, turn off the heat and let the rice steam for another 10 minutes. Lift off the matsutake slices and set aside. Fluff the rice and mix in some chives. This rice is supposed to be a little sticky.
To serve, put the rice in bowls and lay the matsutake slices over each bowl. You can garnish with chopped mitsuba and yuzu zest, or toasted sesame seeds, thinly sliced green onions and a drizzle of toasted sesame oil.
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Cleaning and preparing the mushrooms
Matsutake mushrooms are edible wild mushrooms that are highly prized in Japanese cuisine for their strong aroma and meaty texture. They are also known as pine mushrooms and can be identified by their large size, thick white stem, and light brown cap.
When preparing matsutake mushrooms, it is important to clean them thoroughly to remove any dirt and sand. Here is a step-by-step guide to cleaning and preparing these mushrooms:
- Use a damp paper towel to gently wipe the mushrooms and remove any visible dirt and debris.
- If there is stubborn dirt, use a small knife to carefully scrape it away. Avoid using water to wash the mushrooms as it can wash away some of the flavour.
- Once the mushrooms are clean, you can slice or shred them according to your recipe. For matsutake gohan, a traditional Japanese rice dish, the mushrooms are shredded by scoring the stem and pulling them apart into segments.
- If you are not cooking the mushrooms immediately, you can store them by placing them in a paper bag or cloth bag in the refrigerator. They will stay fresh for about a week.
- You can also freeze matsutake mushrooms. Cut or tear them into pieces and place them in a freezer-safe container or bag. Frozen mushrooms can be added directly to soups, stir-fries, or other dishes.
It is important to note that matsutake mushrooms are expensive and highly sought-after, so make sure you are accurately identifying them before consuming them.
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Classic matsutake cooking advice
Matsutake mushrooms can be consumed raw, cut into slices and dipped in oil or a dressing made with soy for an appetizer. They can also be lightly sautéed with olive oil and salt. In Japanese cuisine, matsutakes are usually sliced thin and grilled with shoyu and mirin.
Matsutake mushrooms are also commonly served with soup, such as sukiyaki, or in matsutake gohan, a rice dish where the mushrooms simmer in dashi, mirin, rice wine, and soy sauce. The rice is cooked in konbu dashi to boost the level of umami in the dish, and mitsuba and sudachi zest can be added to accent the bold flavour of the mushroom.
Matsutake mushrooms are large, firm, and more or less white or ivory-coloured. They are prized for their strong, sweet, and spicy aroma and meaty texture. They are considered to be one of the most important mushrooms in traditional Japanese cuisine.
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Where to find matsutake mushrooms
Matsutake mushrooms, known as the "pine mushroom", are a highly prized ingredient in Japanese cuisine, where they are revered for their distinct aroma and firm texture. They are also used in Korean and Chinese cuisine. In China, matsutake is mainly distributed in the northeast and southwest regions, with Longjing City, Jilin Province, known as the "Hometown of Matsutake". In Japan, matsutake mushrooms are commonly associated with Pinus densiflora trees.
Matsutake mushrooms are typically found in forests, with their season usually starting in early September. They are often found in higher elevation forests of fir, hemlock, and ponderosa pine, and later in almost all forest areas, including pure lodgepole pine above 4500 feet elevation.
When foraging for matsutakes, it is important to be able to correctly identify them. The mushrooms have a white cap, stem, and gills that discolour to brown as they age, with dark fibrils appearing on the cap and stalk. The cap can reach up to 35 centimetres across, while the stem is up to 15 centimetres long and 5 centimetres thick. A ring is usually present, pointing upwards, and the flesh is white and firm, with a distinctive cinnamon-like aroma.
It is important to be cautious when foraging for matsutake mushrooms, as there are some similar-looking poisonous varieties, such as A. smithiana and A. silvicola. It is recommended to consult a good field guide, such as "Mushrooms Demystified" by David Arora, to correctly identify matsutake mushrooms before consuming them.
In terms of preparation, matsutake mushrooms are best kept simple. Unlike most mushrooms, they do not pair well with butter, cheese, or dairy. They can be eaten raw, sliced and dipped in oil or a soy-based dressing as an appetizer. They are commonly used in soup and rice dishes, where their unique flavour can shine through. The mushrooms can be frozen and then added directly to dishes, or dried for later use.
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Frequently asked questions
Matsutake mushrooms are typically prepared simply to accentuate their strong aroma and flavour. They can be eaten raw, sliced and dipped in oil or a dressing made with soy. They can also be lightly sautéed with olive oil and salt.
Matsutake mushrooms are commonly used in soups, such as sukiyaki, and in rice dishes like matsutake gohan, where the mushrooms are simmered in dashi, mirin, rice wine and soy sauce. They are also grilled with shoyu and mirin in Japanese cuisine.
Matsutake mushrooms have a unique flavour and aroma. Their smell has been compared to a combination of pine soil, spice, cinnamon and even wet socks. Their flavour is spicy, pungent and piney.
Matsutake mushrooms are found in the Pacific Northwest, particularly in Northern California and Oregon. They can also be found in other parts of the US, including Washington, Colorado, Minnesota, Wisconsin, the Rockies, the Upper Midwest and the East Coast, but in smaller quantities. They favour pine trees and can be found in various habitats, including forests and dunes.
