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Matsutake

Tricholoma matsutake

A species of Tricholoma, Also known as Pine mushroom

A part of many traditional Japanese dishes, this wild mushroom is threatened in its home region by the destruction of the islands' pine forests that play host to the matsutake. It also grows in North America, in large enough numbers to be harvested for commercial sale at extremely high prices. Attempts at specific cultivation have not been successful.

Cap Diameter:

4 - 19 cm

Odor:

Fruity, sweet perfume with chlorine hint.

General Info About Matsutake

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Attributes of Matsutake

Cap Diameter

4 - 19 cm

Height

5 - 15 cm

Cap

Convex, flat

Cap Shape

Convex, Flat

Cap Surfaces

Fibrillose-scaly

Gills

White to cream

Gill Attachment

Notched

Stem

Whitish at the top

Stem Shapes

Cylindrical

Flesh

Firm

Ring

Ringless

Spore Print Color

White

Odor

Fruity, sweet perfume with chlorine hint.

Body Color

Brown

Flesh Bruises

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

Growth Form

Solitary, Scattered, Gregarious

Nutrient Gathering

Mycorrhizal

Substrate

On soil

You can find Matsutake by these plants:

Pines, Spruces, Firs, Oaks, Serbian spruce

Species Status

Vulnerable

Endangered Species

How to Identify Matsutake

Fruiting Body Cap Gills

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Habitat of Matsutake

The matsutake grows in coniferous woodlands, in a symbiotic relationship with the roots of Japanese red pine (Pinus densiflora). It helps the tree absorb water and nutrients, while the tree feeds the fungus with sugars and amino acids. Its fruitbodies grow up from the ground beneath the host tree.

Distribution Area of Matsutake

Continental Europe, northern Asia

Uses of Matsutake

Matsutake is a highly prized edible mushroom, sought after for its distinct aroma and flavor. It's particularly popular in Japanese cuisine, where it's used in traditional dishes like matsutake gohan. Harvested during autumn, matsutake commands high prices due to its rarity and difficulty to cultivate. While it's primarily valued as a culinary delicacy, care should be taken when identifying matsutake to avoid confusion with similar-looking toxic species.

Scientific Classification of Matsutake

Phylum

Club fungi

Class

Mushroom-forming fungi

Order

Gilled fungi

Family

Pale-spore mushrooms

Genus

Tricholoma

Toxicity and Edibility of Matsutake

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Edibility of Matsutake

The matsutake is a highly-sought after choice edible. Although they grow all over the world, they are particularly popular in east Asia, where they have been incorporated into regional cuisines. In Japan, they are often used in Matsutake Gohan, a mixed rice and mushroom dish. Matsutake are known for their strong, almost spicy flavor, which is unusual within the mushroom world.

Similar Species to Matsutake

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Tips for Finding Matsutake

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When is the Best Time to Find Matsutake

Seek matsutake in late summer through autumn, after rain followed by sunny days. Ideal searching temperatures range from 50-65°F (10-18°C) during the day and not below 40°F (4°C) at night.

What are the Ideal Soil Conditions for Matsutake

Sandy, well-drained soils with organic matter.

What are Some Tips for Finding Matsutake

Target forests with pine trees, observing the needle-covered ground for disturbed or raised areas that might indicate matsutake presence underneath.
Prioritize well-ventilated woods with sparse tree distribution, which promotes sunlight penetration and potentially beneficial conditions for matsutake.
Gently explore around the bases of pine trees without causing damage to the forest floor; matsutake might be hiding just below the surface.
Employ a gentle probing technique with a stick or fingers to feel for the characteristic firmness of matsutake caps beneath the pine needle layer.

How to Clean and Preserve Matsutake

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How to Clean Matsutake

Matsutake should be gently cleaned to protect their structure. If the matsutake is of good quality, a simple brush or wipe with a paper towel can remove debris. For more thorough cleaning, briefly rinse under running water, then pat dry immediately to avoid water absorption and maintain their firm texture.

Tips on Dry Preservation of Matsutake

Drying Methods

Dehydrator Drying, Oven Drying, Air Drying

Drying Duration

12 - 18 months

Store in a cool, dark place with low humidity and good ventilation.

Dehydrator drying: Consistent temperature control suitable for high moisture content.

Oven drying: Adjustable temperatures accommodate sensitive dehydration needs.

Air drying: Natural method fits low-humidity, warm climates with good air circulation.

Tips on Freezing Preservation of Matsutake

Freezing Methods

Blanching Before Freezing

Freezing Duration

10 - 12 months

Blanching before freezing: Deactivates enzymes, maintains quality.

Tips on Refrigeration Preservation of Matsutake

Refrigerating Methods

Paper Bag Storage, Cloth Wrapping, Plastic Wrap Storage, Crisper Drawer Storage

Temperature

3 ℃

Refrigerating Humidity

90 - 95 %

Refrigerating Duration

7 - 10 days

Paper Bag Storage: Store in paper bags to allow airflow and absorb excess moisture, limiting spoilage.

Cloth Wrapping: Encase in a slightly damp cloth to maintain humidity without excess water.

Plastic Wrap Storage: Use perforated plastic to balance moisture retention and air circulation.

Crisper Drawer Storage: Isolate in the crisper drawer of the fridge to avoid ethylene exposure from other produce.

Common Questions People Also Ask

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Why is matsutake so expensive?

What does matsutake taste like?

How much does a matsutake cost?

What is matsutake mushroom good for?

Can you eat matsutake raw?

How do I find my matsutake?

How do you keep matsutake?

How do you eat a matsutake?

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