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Prized by Japanese chefs, Matsutake mushrooms (aka Pine mushrooms) have a savory and pungent flavor. It has been said that you should cook the matsutake until you can eat the aroma. Matsutakes are meaty like porcinis and portobellos. The large ones have steak like caps and thick stems. The flavor of the larger Matsutake mushrooms are intense and can sometimes overwhelm dishes. Use Matsutake mushrooms sparingly unless the intensity is favorable to you.
Origin: All of our wild mushrooms are sustainably hand-foraged in the pristine mountains of the Pacific Northwest.
Season: The season for Matsutake mushrooms is between September and January.
Applications: While the Japanese have a fondness for matsutakes and many recipes have an Eastern perspective, the mushroom isn't limited to Asian dishes. It is such a meaty mushroom, it would do well in braised dishes, either as part of a mix of wild mushrooms or with chicken or a roast. Try with flavorings of soy sauce, sesame oil, fresh ginger and garlic.
Storage & Handling: Place in a paper bag and refrigerate for use within 10 days. Before cooking, clean them gently with a damp paper towel to remove dirt. Do not soak them.
Read How to Freeze, Can & Dehydrate Fresh Mushrooms.
Shipping: Fedex Overnight
Looking for Dried Matsutake Mushrooms?
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