Matsutake mushrooms (Tricholoma matsutake and others) are a group of edible wild mushrooms prized around the world for their flavor and texture. I like to compare their aroma to a combination of pine soil and spice. They're one of the most important mushrooms in Traditional Japanese cuisine.
General Cooking and Tips
These are unlike any other mushroom I've cooked with, for a few different reasons. Here's a few tips.
- Unlike most mushrooms, matsies do not pair well with butter, cheese or dairy.
- They can be eaten raw, cut into slices and dipped in oil or a dressing made with soy for an exciting appetizer.
- Soup and rice dishes like gohan are two of the most classic things you can make with them.
- Keep it simple. The more ingredients you combine in a dish with them the less you will taste them.
- They can be cut or torn into pieces and frozen, then added directly to what you're making from the freezer.