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Also known as "pine mushrooms," Matsutakes smell of pine in the springtime and have a savory and pungent flavor. They are somewhat meaty like porcinis and portabellas. Large, mature matsutakes have large thick caps and thick stems. Matsutake mushrooms grow in the Pacific Northwest forests between September and January.
Origin: All of our wild mushrooms are sustainably hand-foraged in the pristine mountains of the Pacific Northwest.
Applications: Matsutakes are intensely flavored and should be used in limited quantities so as not to overwhelm the dish. Some say that you should cook matsutakes until you can "eat the aroma.” Matsutakes do well in braised dishes, either as part of a mix of wild mushrooms or with chicken or a roast.
How to Reconstitute Dried Mushrooms.
Storage and Handling: Dried wild mushrooms can be stored away from light at room temperature for at least a year in airtight plastic bags, jars or other containers. Dried mushrooms do not need to be refrigerated.
Specifications: Your dried matsutake mushrooms will arrive in a large zip lock bag. It takes about 5 pounds of fresh mushrooms to create 8 ounces of dried mushrooms.
Shipping: Fedex Ground
Browse Fresh Wild Matsutake Mushrooms and more Wild Foods, including Wild Produce, Wild Boar, Wild Seafood & Wild Seaweeds
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