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Dried Matsutake Mushroom
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Dried Matsutake mushrooms have definitive spicy and clean aromatics and a pine-like fragrance when cooked. They have a large umbrella-shaped cap and thick-skinned stem. Their coloring ranges from creamy white to rusted brown throughout the flesh.
Dried Matsutake mushrooms are usually available year-round.
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.
Matsutake mushrooms contain 3% protein and all the essential amino acids, making their protein complete.
Matsutake is a versatile all-purpose mushroom. It can be used in virtually any recipe calling for mushrooms. It reconstitutes well, resembling its original size and texture after minimal soaking in liquid. Dried mushrooms can also be ground into powder form to use as a seasoning and blended with sea salt to make a flavored salt.
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.
Matsutakes prefer the company of fir and hemlock trees in the North west, pine trees a little further south, and tanoak and madrone trees in California. They also grow prolifically in the Shangri-la region of China. Matsutake harvesting has become that areas most valuable crop to the local economy.
Recipes that include Dried Matsutake Mushroom. One is easiest, three is harder.
|Le Grand Formage||Matsutake Crusted Sirloin with Brussell Sprouts and Zested Carrots|
|No Recipes||Matsutake Gohan|
|Steamy Kitchen||Matsutake Mushroom Dobin Mushi|