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 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.
|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.|
|Dietary||May Contain Naturally Occurring Sulfites|
|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.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||American, Asian, Chinese, European, French|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||2 Years|
|Country of Origin||United States|
What Everyone is Saying