Matsutake Mushrooms, Dried

Pine mushroom / Tricholoma matsutake

“I’m the Matsutake mushroom, and I’ll do what I want!” You want a quiet and demure little shroom? Get the **** out of here. The Matsutake is rare, spicy with hints of egg, and there are zero substitutes for its mighty flavor.

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Mushrooms

So adored for its flavor this mushroom was almost harvested to extinction. When the Matsutake began to finally recover from over-harvesting a nematode infestation then took them back into being quite endangered. As of today, high-quality wild Matsutake can go for thousands of dollars. In response, the Matsutake is now being responsibly farmed around the world to make the peppery mushroom more available.

The best possible way to prepare dried Matsutake mushrooms is on the grill. Marinate them in teriyaki, hoisin, or a bit of sherry vinegar for about 30-40 minutes. Afterwards, grill them until they lose much of their body and water. Eat them straight or serve them on top of salads, rolled into sushi, or add to pizzas.

More Information
Ingredients Dried matsutake mushrooms.
Recommended Applications Use this fantastic mushroom for its fruity, spicy, and piny flavor to add to a rice dish, soup recipe, or even grilled as a side dish.
Basic Preparation To reconstitute, rinse product in cold running tap water to remove any possible debris. Place desired amount into a bowl covered with boiling water and let soak for 15-20 minutes and rinse well. Or, rinse well and add directly to recipe that will cook for at least 25 minutes. General rule, 1 oz. dry reconstitutes to 3-4 oz.
Product Style Whole
Cuisine American, Asian, Chinese, European, French
Handling / Storage Store in a cool, dry place.
Shelf Life 2 Years
Country of Origin United States
Dietary Preferences All Natural, Gluten-Free, Kosher Parve, Non-GMO
Allergen Information None Specified

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