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American matsutake

Tricholoma magnivelare

A species of Tricholoma, Also known as Pine mushroom

The American version of the prized matsutake mushroom, american matsutake occurs more frequently on the West Coast. It forms mycorrhizal connections with trees and is particularly associated with conifers. American matsutake is considered a choice edible due to its unique aroma and has cultural importance in Japan, where it is given as gifts or used in wedding ceremonies. Due to this high demand, some harvests of american matsutake are exported to Japan to supplement its local matsutake supply.

Cap Diameter:

5 - 20 cm

Odor:

Strong, spicy with a hint of cinnamon.

General Info About American matsutake

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Attributes of American matsutake

Cap Diameter

5 - 20 cm

Height

5 - 12 cm

Cap

Cap 5 - 20 cm across; convex, flat; yellowish to orange-brown

Cap Shape

Convex

Cap Surfaces

Fibrillose-scaly, Slimy or slightly sticky

Gills

Attached; close; white, spotted brown with age

Gill Attachment

Notched

Stem

Stem 4 - 15 cm long, 2 - 6 cm thick; whitish

Stem Shapes

Tapering

Stem Surfaces

Scaly

Flesh

Firm; white

Ring

Soft

Ring

With Ring

Spore Print Color

White

Odor

Strong, spicy with a hint of cinnamon.

Body Color

Brown

Yellow

Red

Flesh Bruises

The flesh or milk does not discolor when bruised or cut.

Growth Form

Solitary, Scattered

Nutrient Gathering

Mycorrhizal

Substrate

On soil, Leaf or Needle Litter

You can find American matsutake by these plants:

Common douglas-fir, Eastern hemlock, Jack pine, Pitch pine, Red pine

Occurence Habitats

Coniferous Woodland

Endangered Species

How to Identify American matsutake

Fruiting Body Cap Gills

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Habitat of American matsutake

The american matsutake grows in woods and wooded areas where it forms a symbiotic relationship with pines, tanbark oak, madrone, and manzanita. It grows on the ground, in duff and leaf litter under its host tree.

Distribution Area of American matsutake

North America,Central America

Uses of American matsutake

American matsutake is a highly prized edible mushroom, sought after for its rich flavor and meaty texture. It is especially popular in culinary circles, often featured in gourmet dishes. Harvested mainly in the fall, american matsutake has a significant collection value due to its seasonal availability. While it's widely consumed, it's important for foragers to correctly identify american matsutake to avoid confusion with toxic species. Its use in traditional practices adds to its cultural importance.

Scientific Classification of American matsutake

Phylum

Club fungi

Class

Mushroom-forming fungi

Order

Gilled fungi

Family

Pale-spore mushrooms

Genus

Tricholoma

Similar Species to American matsutake

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Death angel

Similar Species

American matsutake

How to Differentiate Between Death angel and American matsutake?

American matsutake: Gills are attached to the stem.

Death angel: Gills are free from the stem.

American matsutake: The base of the stem is generally equal to slightly tapered, not bulbous or sack-like.

Death angel: Features a bulbous, sack-like base of the stem.

Tips for Finding American matsutake

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When is the Best Time to Find American matsutake

Seek american matsutake in late summer through fall, when after a rain the soil is moist and temperatures range moderately between 50°F-60°F (10°C-15°C). Early mornings often yield the best finds.

What are the Ideal Soil Conditions for American matsutake

Requires well-drained, duff-laden soils.

What are Some Tips for Finding American matsutake

Seek out areas with hard pine species or eastern hemlock trees to locate american matsutake.
Inspect the ground surrounding tanbark oaks, madrones, and pines, looking closely at duff layers.
Check for american matsutake in places where pine needles accumulate, as they tend to grow in such environments.
Gently brush aside duff and fallen leaves to reveal potential hidden american matsutake specimens.

How to Clean and Preserve American matsutake

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How to Clean American matsutake

To clean american matsutake, gently wipe the surface with a soft brush or cloth to remove loose dirt, avoiding water to prevent soaking, which can affect texture and integrity.

Tips on Dry Preservation of American matsutake

Drying Methods

Dehydrator Drying, Oven Drying, Air Drying

Drying Duration

12 - 18 months

Store in a cool, dry place away from direct sunlight with airtight containers, ensuring low humidity.

Dehydrator drying: Efficient for high water content, maintains quality, controlled temperature and airflow.

Oven drying: Quicker than air drying, maintains consistent low heat, occasional door opening required for ventilation.

Air drying: Slowest method, suitable for low humidity environments, no energy required, natural process.

Tips on Freezing Preservation of American matsutake

Freezing Methods

Blanching Before Freezing

Freezing Duration

10 - 12 months

Blanching before freezing: Briefly heat in boiling water, then cool and freeze rapidly.

Tips on Refrigeration Preservation of American matsutake

Refrigerating Methods

Paper Bag Storage, Perforated Plastic Bag Storage, Container with Absorbent Lining, Cloth Wrapping

Temperature

1 - 4 ℃

Refrigerating Humidity

90 - 95 %

Refrigerating Duration

3 - 7 days

Paper Bag Storage: Store in paper bags to allow air circulation, preventing moisture buildup that causes decay.

Perforated Plastic Bag Storage: Use perforated plastic bags that provide some humidity retention while allowing excess moisture to escape.

Container with Absorbent Lining: Place mushrooms in a container layered with paper towels to absorb moisture and prevent spoilage.

Cloth Wrapping: Wrap mushrooms in a damp cloth to maintain humidity without trapping excess moisture.

Common Questions People Also Ask

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