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