Wild Matsutake Mushroom (Pine Mushroom) / lb
Wild Matsutake Mushroom (Pine Mushroom) / lb
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This item is by pre order, any orders with Matsutake on them will be held until the order is able to be fulfilled. You will receive a confirmation email when your order has shipped or is ready for pick up!
The highly prized Matsutake mushroom is quite possibly one of the most distinct mushrooms you will ever taste. You will find the texture and aroma of this mushroom totally intoxicating. With a defined firmness and crunch, they will add amazing flavour and aroma to your favorite broths and rice dishes. Also try grilling them and serving with fish. The easiest way to enjoy Matsutake is to lightly sauté thinly sliced Matsutake in butter.
Matsutake mushrooms have been revered by the Japanese for over 1000 years and until the 17th century, were consumed only by members of the imperial court. Our Matsutake mushrooms are sustainably foraged in the Pacific Northwest of the United States and Canada.
Storage Tips: Mushrooms should be kept in the refrigerator in a paper bag. Process mushroom right away on arrival. Best consumed within the first three days of arrival. If the mushrooms you receive are a little damp, allow them to air dry in the refrigerator. Store in a paper bag or a bowl lined and covered with a hand towel/paper towel. Mushrooms should be fully cooked prior to eating. As a rule, clean the mushrooms as you need them, ideally without water. Paring knives, mushroom brushes, and tea towels can all be used to remove debris. It is not uncommon to find the occasional bug on a wild mushroom, simply wipe it off and know that the mushroom is still perfectly safe and delicious to eat.
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.
If you require your order by a certain date please add this to the shipping notes section when checking out. Our Customer Care will reach out in the event the request is not possible.
Once Shipped:
Ground Orders: 2-7 Business Days.
Express Orders: Next business day for most addresses.
Pick Up Orders: Generally ready for pick up within 24 hours, you will receive a confirmation email once your order is ready for pick up. We are open Monday to Friday, 8am-330 pm for pick up.
Orders over $500 receive Free Shipping!
WHAT TO DO WITH MATSUTAKE:
Matsutake Gohan (Rice with Matsutake)
Ingredients (serves 4):
2 cups Japanese short-grain rice
2 ½ cups dashi (light stock made from kombu + bonito)
1–2 matsutake mushrooms, brushed clean, sliced thin
2 Tbsp soy sauce
1 Tbsp sake
1 tsp salt
Optional: mitsuba (Japanese parsley) or green onions for garnish
Method: Wash rice until water runs clear; soak in water 30 min, drain.
Add rice, dashi, soy, sake, and salt into rice cooker (or pot).
Place matsutake slices on top. Do not stir.
Cook as usual. Let rest 10 min before opening.
Gently fluff, serve with garnish.
Grilled Matsutake (Shioyaki)
Simplest way to enjoy them.
Ingredients:
1–2 matsutake mushrooms
Pinch of sea salt
Lime or sudachi (Japanese citrus), for squeezing
Method:
Brush mushrooms gently (don’t soak in water).
Slice lengthwise in half or quarters.
Grill over charcoal (or broiler) until lightly browned.
Sprinkle with sea salt, squeeze citrus over, and eat hot.
Matsutake Tagliatelle with Butter & Herbs
Ingredients (2 servings):
150 g fresh tagliatelle (or fettuccine)
1–2 matsutake mushrooms, brushed clean, thinly sliced
2 Tbsp unsalted butter
1 clove garlic, lightly smashed (remove after cooking)
2 Tbsp dry white wine
2 Tbsp pasta cooking water
Salt + pepper
Fresh parsley or chives, chopped
Grated Parmigiano-Reggiano (optional — use lightly so it doesn’t overwhelm Matsutake flavour)
Method:
Cook pasta until al dente, reserve some cooking water.
In a pan, melt butter with garlic clove, gently infuse. Remove garlic.
Add matsutake slices, sauté 1–2 min (don’t overcook).
Deglaze with white wine, reduce slightly.
Toss in pasta, add splash of cooking water, season with salt + pepper.
Finish with herbs, light Parmesan if desired.
Matsutake Risotto
Ingredients (2 servings):
¾ cup arborio rice
1-2 matsutake, thinly sliced (save a few slices raw for garnish)
3 cups light dashi or vegetable stock, kept warm
2 Tbsp olive oil or butter
½ small onion, finely chopped
60 mL (¼ cup) dry white wine
2 Tbsp grated Parmigiano-Reggiano
1 Tbsp butter for finishing
Salt to taste
Method:
Heat oil/butter, sauté onion until translucent.
Add rice, toast 1–2 minutes.
Deglaze with white wine, let absorb.
Add stock ½ cup at a time, stirring, until rice is creamy but al dente (~18 min).
Halfway through, stir in most of the matsutake slices (let them gently cook in the rice).
Finish with butter + Parmesan. Adjust seasoning.
Garnish with the reserved raw matsutake slices (they warm in the steam and give a fragrant hit).