Matsutake, a Japanese delicacy, grows only in Japan’s pine forests. It has a spicy taste and smell and is paired with various dishes. The mushroom is difficult to dry and has a short season, making it expensive.
Matsutake, or pine mushroom, is a Japanese delicacy. The “true” matsutake, tricholoma matsutake, grows only in the pine forests of Japan, although other members of the genus are found in North America and parts of Europe. The mushroom has a distinctive spicy smell and taste that is often showcased on autumn menus in Japan. Most matsutake harvested in other parts of the world is exported to Asia, where it carries a high price, although it is sometimes available at mushroom markets and fairs.
Matsutake is a fruiting body of a larger organism, the mycelium. The mycelium is a mass of branched underground fibers that make up the bulk of a mushroom. In the case of matsutake, the mycelium envelops the roots of coniferous trees, trapping nutrients for the tree in exchange for a hospitable habitat. When the fungus wants to spread, it sends out fruiting bodies to spread spores. The cap of the mushroom is white, ranging from two to eight inches (five to 20 centimeters) in size. As the mushroom matures, the cap begins to form rusty discolorations and flattens out. The gills of the mushroom are white and loosely attached to the stem, which is partially sheathed at the base. The partial sheath is all that remains of the mushroom veil, which also leaves a distinctive ring about halfway up the stem.
The flesh of the matsutake is white and firm, although it can occasionally have dark brown discolorations, just like the outside of the mushroom. The texture of the mushroom reminds many consumers of meat, and the flavor is quite difficult to describe: slightly meaty, spicy and a little acidic. The smell is decidedly spicy, even if it reminds some consumers of particularly mature or intense cheeses. The remarkable smell and taste of the mushroom may be too much for some people who prefer the more aromatic mushrooms.
In Japan, these mushrooms are considered an autumn delicacy. It is widely harvested in that nation’s coniferous forests, although unfortunately the habitat for the delicious mushroom is declining due to disease among the trees it prefers to grow on. Many chefs delight in matsutake season, preparing intriguing seasonal dishes that highlight and complement the mushroom’s flavor. In Japan, these mushrooms can appear grilled, sauteed, steamed, and fried, and are paired with rice, tempura, and sushi, among many other dishes.
While the mushroom is the most flavorful, it can be cut and frozen for use within three months. Unfortunately, matsutake does not take well to drying and cooks will find that the scent and flavor are greatly impaired if the mushroom is dried. Because mushrooms are difficult to keep and have a very short season, mushroom can sometimes be hard to find and expensive when it is obtainable. When you can obtain fresh matsutake mushrooms, look for specimens that are firm and dry, with no slimy or moist spots. Expect the cap, stem and gills to be discolored and spotted with rusty spots and streaks, and store the mushrooms in a paper bag in the refrigerator for about a week before using. Remember that the strong smell can lead to other foods, so make sure your cupboards have plenty of room in the fridge.
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