Fresh Matsutake Mushrooms
|Choose approximately 3, 5, or 10lbs|
|September - January|
|Pacific Northwest, USA|
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.
Shipping: Fedex Overnight
Looking for Dried Matsutake Mushrooms?
Storage: Store wild mushrooms in your refrigerator wrapped in a paper bag. For long term storage & preservation ideas, read How to Freeze, Can & Dehydrate Fresh Mushrooms.
Shelf Life: Up to ten days fresh. A year or longer dried. Several months frozen.
RECIPES & TIPS
While the obvious home for matsutakes is in Japanese-style food, they can be used in a variety of dishes. They are meaty enough to stand up to braises, but can also be broiled, chopped, and sauteed, or grilled.Try pairing matsutake mushrooms with flavors like soy sauce, cabbage, shrimp, rice wine vinegar, chervil, tarragon, sablefish fillets, sesame oil, fresh ginger, garlic and dashi. Their pine, woodsy flavor can have a somewhat similar effect to juniper berries in game meat dishes.
The flavor of the larger matsutake mushrooms is intense and can sometimes overwhelm dishes. Use matsutake mushrooms sparingly unless this intensity is what you're looking for.
Before cooking, clean them gently with a damp paper towel to remove dirt. Do not soak them.
Matsutake Mushroom Recipes
Recipes Suitable for Any Mushroom Variety