Size:	Choose approximately 2 or 5lbs.
Features:	Fresh, Wild, Sustainably Hand-Foraged, Top Grade
Season:	September-January
Origin:	Pacific Northwest, USA

Particularly prized by Japanese chefs, Matsutake mushrooms (aka Pine mushrooms) have a savory and pungent woodsy-piney flavor. Because this taste and odor can intensify as they’re cooked, it has been said that you should cook the matsutake until you can eat the aroma.

Matsutakes are meaty like porcinis and portobellos on the inside, yet slightly crisp on their outer edges.

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.

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 sautéed, 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 with wild mushrooms, clean them gently with a damp paper towel to remove dirt. Do not soak them.

Matsutake Mushroom Recipes
Recipes Suitable for Any Mushroom Variety

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