Description

Fresh Matsutake Mushrooms

Wild Matsutake Mushrooms have a flavor and smell that is both intense and woodsy. They remind one of pine trees and wet soil with just a hint of cinnamon dashed into the middle of it. These unique qualities are only enhanced as the mushroom is cooked, leaving some to say that the mushrooms are only ready to be eaten once you can taste their aroma.

Other Names: Pine mushroom, Tricholoma matsutake

Season: September – January

Origin: Pacific Northwest, USA

Shelf Life: Wild matsutake will be have their finest flavor and quality when consumed within ten days fresh, a year or longer dried, and several months frozen.

Nutritional Facts: 100 grams of matsutake contains at least 200% of the RDA of Vitamin D and Vitamin B3, 49% of the RDA of potassium, and 100% of the RDA of copper*. Vitamin B3 helps to convert food into energy, Vitamin D allows the body to absorb calcium, potassium lowers blood pressure, and copper help build red blood cells. Mostly due to the different glycans and polysaccharides they contain, matsutake are also known to be a cancer-fighting aid that doesn’t contain any negative side effects. With so many positive health benefits, you’ll feel better when you incorporate matsutake into your diet.

Tips: Similar in texture to that of the thick and meaty shiitake, these mushrooms can be used in any number of ways – sliced, sauteed, chopped up, braised, you name it. Keep in mind that the larger the matsutake is, the stronger its flavor. Use it sparingly unless you’re aiming for intensity.

*Recommended daily amounts based on a 2,000 calorie per day diet.