Fresh Matsutake Mushrooms

3 -10 pounds
Starting at
$144
Incl S&H

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Product Information

PRODUCT INFO

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?

STORAGE





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