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White Matsutake

11 Feb

I’m opening a new page today showcasing a wild mushroom not to many folks are familiar with in eastern North America, but these beauties are highly esteemed in Asia and especially so in Japan.

Our version of the Asian Matsutake is mostly slightly lighter in color and goes by a different name Tricholoma magnivelare, it also happens to be my favorite wild edible mushroom which I enjoy fresh from mid Sept to mid Oct in most years and I also usually  dry plenty for rice and herb tea mixes, they have a very unusual flavour which goes well with soy sauce and vinegar, they also taste great baked with salmon. I collect most of my white Matsutakes around hemlock trees though I usually find smaller quantities near spruce, jack pine and red pine. They are lots of fun to collect as the stem is often 4 to 5 inches beneath the surface and sometimes the entire mushroom will be completely expanded below the moss and you will only notice a number of humps that resemble the mushrooms cap, so it’s a real treasure hunt.

The history of the Matsutake mushroom in Japan is a great story in itself with it influencing art and architecture and they also have significant ceremonial value in the Japanese culture. I’ll leave the rest of Matsutake story up to you to discover if you wish. Hope you enjoy the photos in the (white matsutake page) above and at some point get to taste the wonderful flavour which has been savoured & un-altered  by man for many millenniums. Click on the photos in the matsutake page for some nice close ups. cheers