Size:	Choose 2, 4, 8, 16oz.
Features:	Dried, Wild, Sustainably Hand Foraged, Slices, In a Resealable Bag
Origin:	Pacific Northwest, USA

Matsutake mushrooms (aka pine mushrooms) are one of the more intensely flavored varieties of wild mushrooms.  They have a savory, pungent “piney” flavor. Their texture is dense and meaty, somewhat similar to porcinis and portabellas. Matsutake mushrooms are highly prized in Japan as a delicacy.

Matsutake mushrooms grow in the Pacific Northwest forests between September and January. When fresh ones are out of season, dried matsutakes are a great substitute that can be enjoyed year round.

Using dried matsutakes is as easy as soaking them in hot water until they’ve rehydrated or adding them, still dry, to simmering soups & stews.  They store conveniently in your cupboards, pantry, etc, and last an extremely long time.

In addition to their convenience, and intense flavor, dried mushrooms are a great value. It takes about 5 pounds of fresh mushrooms to create 8 ounces of dried mushrooms.

Fresh wild matsutake mushrooms are also available when in season.

Storage: Store dried matsutake mushrooms in an air-tight container or zip top bag in a cool, dry, dark cupboard.

Shelf Life: Dried mushrooms will retain their flavor for at least a year, but likely far longer.

Matsutakes are intensely flavored and should be used in limited quantities so as not to overwhelm the dish.

Dried matsutakes work well in braised dishes, soups, and stews, but they can also be rehydrated and stir fried or sautéed. In Japan, matsutakles are also used in savory steamed custards known as chawanmushi.

The pine flavor of matsutakes pairs well with sake & mirin (sweet rice wine), soy sauce (use white soy sauce to really let the flavor of the mushrooms shine), yuzu ponzu, dashi stock (how to make dashi at home), and most seafood (especially sablefish and shrimp).

How to Reconstitute Dried Mushrooms
Matsutake Mushroom Recipes
Dried Mushroom Recipes & Techniques

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