Dried Wild Matsutake Mushrooms / 20 g.
Dried Wild Matsutake Mushrooms / 20 g.
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Matsutake Mushrooms (also called “pine mushrooms”) are sliced and dried to preserve the distinctive flavour and aroma of this highly prized mushroom, sometimes described as spicy, fruity and piney, with pungent undertones. Highly aromatic when fresh, dried matsutakes retain much of their distinctively spicy aroma.
They are best enjoyed in simple preparations that allow the mushroom’s unique flavour and aroma to take center stage. Preserve their delicate aroma by cooking them simply, either by steaming, roasting, broiling or in a simple, clear soup. Toss a handful of chopped matsutake mushrooms into a pot of rice as it steams to infuse the rice with the mushrooms’ flavour and aroma.
Rinse mushrooms under cold running water to remove any initial debris. Dried wild mushrooms can be reconstituted by placing them in a bowl with warm water, wine or stock. Mushrooms should rehydrate in 15-20 minutes and then be strained in a colander to remove any excess liquid and debris. Once reconstituted, the wild mushrooms will yield about 6-8 times their dried weight. Mushrooms must be cooked before eating.
Storage Tips
Storage Tips
Perishable items: Keep Refrigerated upon arrival. Best consumed within 1-4 days.
Shelf Stable items: Refrigerate after opening, view best before date. Please follow instructions on packaging.
Shipping
Shipping
Orders are generally processed within 1–3 business days after the order is placed. We do not ship perishable items on Friday, they are shipped the following Monday.
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Matsutake Mushroom Rice (Matsutake Gohan)
Ingredients:
15–20g dried matsutake mushrooms
2 cups Japanese short-grain rice
2½ cups dashi stock (or substitute light vegetable or chicken stock)
2 tbsp soy sauce
1 tbsp mirin
1 tsp sake (optional)
Salt, to taste
Thinly sliced scallions or kinome leaves for garnish
How to:
Rehydrate matsutake
Soak dried matsutake mushrooms in warm water for 20–30 minutes until softened.
Strain and reserve soaking liquid, filtering through a fine cloth to remove grit.
Slice mushrooms thinly.
Rinse rice
Rinse rice under cold water until water runs clear. Drain well.
Prepare cooking liquid
Combine dashi (or stock), reserved mushroom soaking liquid, soy sauce, mirin, sake, and salt in a bowl.
Cook rice
Place rice and sliced matsutake mushrooms in a rice cooker or heavy pot.
Pour cooking liquid over rice, ensuring liquid covers rice by about 1 cm.
Cook rice as usual (rice cooker or stovetop simmer).
Rest and garnish
Once cooked, let rice rest covered for 10 minutes.
Fluff rice gently and garnish with scallions or kinome leaves.
Serving Suggestions:
Serve as a delicate side to grilled fish or chicken
Pair with clear soups or light vegetable dishes
Enjoy on its own to savour matsutake’s unique aroma and flavour