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Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
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The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
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Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
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The Matsutake mushroom has a large rugged umbrella-shaped cap and thick-skinned stem. The coloring ranges from creamy white to rusted brown throughout the flesh. Often compared to a jellyfish, it is toothsome and crunchy in texture. Matsutake mushrooms have definitive spicy and clean aromatics and a pine-like fragrance when cooked.
Matsutake mushrooms are available in the early fall and can be found through mid-winter.
The Matsutake mushroom is a deep mycelium fungi, scientifically classified as Tricholoma matsutake. Matsutake means pine mushroom and it is the odor of this mushroom that truly identifies it. As it thrives in pine forests, it resembles the aromas of the woods.
The Matsutake resembles the truffle, which lends its aroma best to simple preparations. A broth with several slices of this mushroom would be served in a lidded bowl or pot, for example, so that the scent of earthy pine with a tinge of cinnamon swirls within the container until it is finally released. Matsutake are most commonly used in simple soups and rice dishes, and pair well with seafood, seaweed, soy, ginger and garlic.
One of the rituals of the Matsutake season is to prepare a sukiyaki, the Japanese version of a hot pot, in the woods during a hunt. The broth is a combination of dashi (fish stock), sake, mirin (sweet cooking sake) and a touch of sugar.
The North American Matsutake, aka Pine mushroom, is a different mushroom species than the Japanese Matsutake. It has become a suitable substitute for the Japanese Matsutake, but should not be confused with the Japanese species. The North American variety, Tricholoma magnivelare, releases the same complex, spicy fragrance as the rare Japanese species, Tricholoma Matsutake. Matsutakes prefer the company of fir and hemlock trees in the north, pine trees a little further south, and tanoak and madrone trees in California. In the United States Pacific Northwest, the Matsutake season usually starts the first part of September. Generally, by November the growing range will have stretched into Northern California and the season can stretch as far as late January. Rainfall determines early growth and continued production.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Matsutake Mushrooms. One
is easiest, three is harder.
Recently Spotted
People have spotted Matsutake Mushrooms using the Specialty Produce app for iPhone and Android.
| Food Buzz: History of Mushrooms | Listen |
Description/Taste
The Matsutake mushroom has a large rugged umbrella-shaped cap and thick-skinned stem. The coloring ranges from creamy white to rusted brown throughout the flesh. Often compared to a jellyfish, it is toothsome and crunchy in texture. Matsutake mushrooms have definitive spicy and clean aromatics and a pine-like fragrance when cooked.
Seasons/Availability
Matsutake mushrooms are available in the early fall and can be found through mid-winter.
Current Facts
The Matsutake mushroom is a deep mycelium fungi, scientifically classified as Tricholoma matsutake. Matsutake means pine mushroom and it is the odor of this mushroom that truly identifies it. As it thrives in pine forests, it resembles the aromas of the woods.
Applications
The Matsutake resembles the truffle, which lends its aroma best to simple preparations. A broth with several slices of this mushroom would be served in a lidded bowl or pot, for example, so that the scent of earthy pine with a tinge of cinnamon swirls within the container until it is finally released. Matsutake are most commonly used in simple soups and rice dishes, and pair well with seafood, seaweed, soy, ginger and garlic.
Ethnic/Cultural Info
One of the rituals of the Matsutake season is to prepare a sukiyaki, the Japanese version of a hot pot, in the woods during a hunt. The broth is a combination of dashi (fish stock), sake, mirin (sweet cooking sake) and a touch of sugar.
Geography/History
The North American Matsutake, aka Pine mushroom, is a different mushroom species than the Japanese Matsutake. It has become a suitable substitute for the Japanese Matsutake, but should not be confused with the Japanese species. The North American variety, Tricholoma magnivelare, releases the same complex, spicy fragrance as the rare Japanese species, Tricholoma Matsutake. Matsutakes prefer the company of fir and hemlock trees in the north, pine trees a little further south, and tanoak and madrone trees in California. In the United States Pacific Northwest, the Matsutake season usually starts the first part of September. Generally, by November the growing range will have stretched into Northern California and the season can stretch as far as late January. Rainfall determines early growth and continued production.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| The Lion Share | San Diego CA | 619-564-6924 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
| Chef Drew Mc Partlin | San Diego CA | 619-990-9201 |
| Kettner Exchange | San Diego CA | 312-415-5455 |
| Mr A's | San Diego CA | 619-239-1377 |
| Fishery | San Diego CA | 858-272-9985 |
| Golden Door | San Marcos CA | 760-761-4142 |
Recipe Ideas
Recipes that include Matsutake Mushrooms. One
is easiest, three is harder.Recently Spotted
People have spotted Matsutake Mushrooms using the Specialty Produce app for iPhone and Android.
Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Port Townsend Food Co-op
Near Port Townsend, Washington, United States About 6 days ago, 11/12/18 chuck's Produce in Salmon Creek Near Mill Plain, Washington, United States About 20 days ago, 10/29/18 
Ballard Farmer's Market
Foraged And Found Edibles
Near Seattle, Washington, United States206-390-1960 About 21 days ago, 10/28/18 Spotter's comments : Matsutake Mushrooms spotted at Ballard Farmer's Market. The most prized mushroom in Japan!! 
Pike Place Market
Sosio's Produce In Pike Place Market
Near Seattle, Washington, United States1st Ave and Pike St., Seattle 98101 206-622-1370 About 345 days ago, 12/08/17 Spotter's comments : Matsutake Mushrooms spotted at Pike Place Market. Fresh, local, humongous Matsutake ready to sauté and devour ;) 
Pike Place Fish Market
Near Seattle, Washington, United StatesAbout 432 days ago, 9/12/17 Spotter's comments : Matsutake Mushrooms spotted at Pike Place Fish Market. 
Santa Monica Farmers Market
Near Santa Monica, California, United StatesAbout 718 days ago, 11/30/16 Spotter's comments : Matsutake Mushrooms spotted at Santa Monica Farmers Market. Port Townsend Food Co-op Near Port Townsend, Washington, United States About 726 days ago, 11/22/16 |
