Matsutake Mushrooms - Wild Foraged

** In Store Pick Up Only **

Matsutake (Tricholoma matsutake / Tricholoma murrillianum)

Revered in Japan for centuries and treasured by cooks around the world, matsutake are among the most aromatic wild mushrooms you’ll find. Each one is hand-foraged from forest floors in autumn, often hidden just beneath the needles and soil.

Look
Matsutake have a thick, firm, fibrous stem, white to cream with patches of reddish-brown scales. The cap is white when young and darkens to tan or cinnamon-brown with age, often with streaky or scaly markings. Young specimens (“buttons”) keep the cap tightly closed and are the most prized, while mature caps open broad and flat. Underneath are crowded white gills, and many have a cottony ring on the stem left behind by the veil. The flesh is dense, white, and firm.

Smell
Matsutake have a striking, one-of-a-kind aroma, spicy and piney with notes of cinnamon and a clean, earthy forest quality. The scent is the star of the mushroom and is often described as unforgettable.

Taste
Earthy and subtly spicy, with a firm, meaty, slightly chewy texture. The flavor is more delicate than the aroma suggests, so matsutake shine with simple preparation that lets the fragrance come through.

Pairs nicely with

• Rice, especially steamed rice or Japanese matsutake gohan
• Light broths and dashi, as in the classic clear soup dobin mushi
• Soy sauce, sake, mirin, yuzu, and citrus
• Grilled or roasted fish, chicken, and tofu
• Simple sukiyaki or a quick sear in a little butter or neutral oil
• Crisp white wines, junmai sake, or light, earthy reds

Tip: Wipe gently with a damp cloth instead of washing, and avoid heavy sauces or strong spices that can overpower the aroma. Thin slices, grilled or lightly sautéed, are often all you need.

These mushrooms are wild foraged from the Pacific Northwest.