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Matsutake mushrooms are small to medium in size, averaging 5-20 centimeters in diameter, and have rounded, convex caps that flatten out with age and are connected to thick, stout stems. The smooth, dry cap is white with distinct curled edges when young and develops brown scales and spots when mature. Underneath the cap, there are many tan to white notched, attached gills that are shielded by a partial, cotton-like veil when immature. The broad stem is firm, solid, and dense, averaging 4-15 centimeters in length, and has a brown and white, two-toned appearance. Matsutake mushrooms are known for their unusual cinnamon and pine aroma, and when cooked, they have a crunchy, toothsome texture with a pungent, spicy flavor.
Seasons/Availability
Matsutake mushrooms are available in the early fall through mid-winter.
Current Facts
Matsutake mushrooms, botanically classified as Tricholoma matsutake, is a rare, wild, and edible Japanese fungi that belong to the Tricholomataceae family. Translating to mean “pine mushroom” in English, Matsutake mushrooms grow under debris on the forest floor by specific varieties of pine trees, fir trees, oak trees, and tanoak trees. There are two closely related species in North America, Tricholoma magnivelare and Tricholoma murrillianum, and these mushrooms are also labeled as Matsutake in the marketplace. Matsutake mushrooms are only found in the wild as their symbiotic relationship with the roots of the trees cannot be recreated in cultivation. Due to their limited quantities and waning habitat in Japan from disease, Matsutake mushrooms are a highly prized variety in China, Japan, and Korea, fetching extremely high prices for their unusual spicy aroma and taste.
Nutritional Value
Matsutake mushrooms are an excellent source of vitamin D, vitamin B3, copper, and potassium.
Applications
Matsutake mushrooms are best suited for cooked applications such as baking, boiling, sautéing, grilling, and steaming. The most valued size for cooking is the young mushrooms that have unopened caps and unbroken veils. Before cooking, the mushrooms should be cleaned with a damp cloth rather than washed as they can become heavy and too wet. They should be cooked in simple preparations such as soups, chowders, rice, or marinated in soy sauce and grilled to showcase the unusual flavor and aroma. They can also be fried to make tempura and served with a ponzu sauce. Matsutake mushrooms pair well with green onions, onion, garlic, ginger, poultry, fish and other seafood, bamboo shoots, cabbage, carrots, celery, snow peas, broccoli, zucchini, potatoes, nori, rice, dry sherry, mirin, sake, tamari, and lemon juice. They will keep up to ten days when stored in a paper bag in the refrigerator and will keep up to a year when frozen.
Ethnic/Cultural Info
In Japan, Matsutake mushrooms were only consumed by the imperial court until the 17th century. Today they are still used as a status symbol and are given as wedding or business gifts, often placed in wooden or ornately decorated boxes with a pair of sake glasses. Matsutake mushrooms symbolize good fortune, happiness, and fertility. When given as a gift, these mushrooms are commonly used in sukiyaki, which is the Japanese version of a hot pot combining dashi, sake, mirin, and sugar, and they are also used in Matsutake gohan, which is a rice dish made with kombu dashi, soy sauce, sake, and mirin. In the traditional dish chawanmushi, Matsutake mushrooms are served in a savory egg custard consisting of soy sauce, stock, sake, and sesame oil and are topped with green onions, smoked salmon, or shrimp.
Geography/History
Matsutake mushrooms are native to Japan and have been growing wild for over one thousand years. Today the Japanese variety is quite rare due to habitat loss, but these mushrooms can be found in select regions in China and Korea. There are also different species of Matsutake mushrooms that grow in North America and Europe that are closely related and used as a substitute for the Japanese variety. Matsutake mushrooms are available at farmers markets and specialty grocers in Canada, the United States, Estonia, Finland, Norway, Sweden, Poland, China, Japan, and Korea.
SPECIALTY PRODUCE
1929 Hancock St SD CA 92110
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(619) 295-3172 [email protected]
Matsutake mushrooms have caps ranging from 5-20 centimeters in diameter and stems averaging 4-15 centimeters long. When young, their caps are smooth, dry, and white with curled edges, but they develop brown scales as they mature. Renowned for their unique cinnamon and pine aroma, these mushrooms offer a crunchy texture and a spicy, pungent flavor when cooked, adding a distinctive taste to culinary dishes.
Matsutake mushrooms are prized for their unique flavor and aroma. For best results, cook the young mushrooms with unopened caps and unbroken veils. Clean them with a damp cloth rather than washing to avoid excess moisture. They shine in simple dishes like soups, rice dishes, or grilled with soy sauce. Matsutake pairs perfectly with garlic, ginger, seafood, and sake. Stored properly, they last 10 days in the fridge or up to a year frozen.
Matsutake mushrooms are incredibly rare and valuable due to their inability to be cultivated. They grow exclusively in the wild, relying on a unique symbiotic relationship with tree roots that science has yet to replicate. Their scarcity and distinct spicy aroma make them highly sought after in Japan, China, and Korea, where they command exceptionally high prices in the market.
Matsutake mushrooms are highly rare in Japan due to habitat loss but are also found in China and Korea. Closely related species are substitutes in North America and Europe. They are available at specialty grocers and farmers markets in countries like the United States, Canada, Japan, China, Estonia, Finland, Norway, Sweden, Poland, and Korea. Their history of wild growth spans over 1,000 years.
Specialty Produce
1929 hancock st sd ca 92110
6192953172 [email protected]
Matsutake mushrooms: These prized mushrooms were an exclusive delicacy for Japan's imperial court until the 17th century and are now symbols of good fortune, happiness, and fertility. Given as wedding or business gifts, they are beautifully packaged with sake glasses. Matsutake mushrooms are featured in dishes like sukiyaki, Matsutake gohan, and chawanmushi, showcasing their aromatic flavor in rice, hot pot, and savory egg custard recipes.
Matsutake mushrooms are prized for their unique aroma, combining cinnamon and pine scents, and their firm, crunchy texture when cooked. They feature broad stems and a dry cap that transitions from white with curled edges as immature to brown-scaled and flattened as mature. Their gills are tan to white, initially covered by a cotton-like veil, adding to their distinctive appearance and appeal in culinary applications.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
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(619) 295-3172 [email protected]
Matsutake Mushrooms: These mushrooms are best suited for cooking methods like baking, grilling, or steaming. Young mushrooms with unopened caps are highly prized for their delicate aroma and unique flavor. Always clean them with a damp cloth instead of washing to avoid excess moisture. Stored in a paper bag, they last up to ten days in the refrigerator or a year if frozen. Use them with ginger, sake, or seafood for delicious dishes.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Matsutake mushrooms, also known as "pine mushrooms," thrive in symbiosis with tree roots and cannot be cultivated, making them exclusive to the wild. Their availability is limited due to habitat decline in Japan, making them highly valued in East Asia for their distinctive spicy aroma and flavor. In addition to their rarity and culinary appeal, Matsutake mushrooms are nutrient-rich, providing vitamin D, vitamin B3, copper, and potassium.
Fresh Matsutake mushrooms at Isetan grocery Tokyo …..Matsutake mushrooms: These fragrant mushrooms have been prized in Japan for over a thousand years but are now quite rare due to habitat loss. While the Japanese variety is hard to find, closely related species grow in North America, Europe, China, and Korea and are often used as substitutes. Specialty grocers and farmers markets in countries like Sweden, Canada, and Japan are sources for these culinary gems.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Matsutake mushrooms were once reserved solely for the Japanese imperial court until the 17th century. Today, they are a status symbol and often given as luxurious wedding or business gifts, traditionally presented in ornate boxes alongside sake glasses. These mushrooms symbolize good fortune, happiness, and fertility, and feature prominently in dishes like sukiyaki, Matsutake gohan, and chawanmushi, reflecting their esteemed cultural significance.
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