What is Matsutake?

Matsutake, or pine fungus, is a Japanese delicacy. "True" Matsutake, Tricholoma Matsutake , grows only in Japanese pine forests, although other members of the family can be found in North America and parts of Europe. The sponge has a distinctive spicy odor and taste, which is often shown in autumn offers in Japan. Most Matsutakes harvested in other parts of the world are balanced to Asia, where they command a high price, although they are sometimes achievable on the markets and mushroom trade fairs. Mycelium is the weight of branching fibers under the ground that forms the largest part of the fungus. In the case of Matsutake, mycelium is woven around the roots of coniferous trees and captures the nutrients for the tree in exchange for a hospitable habitat. When the fungus wants to spread, it sends fertile bodies to spread disputes. The fungus cap is white, the rangness from two to eight inches (five to 20 centimeters). As the fungus ripens, the cap begins to create a rusty color and flattens. The mushroom frogs are white and loosely attached to the stem that is partialOn the base. A partial cloak is everything that remains the veil of the fungus, which also leaves a distinctive ring approximately halfway through the stem.

The

body Matsutake is white and firm, although it may sometimes have a dark brown color, as well as the exterior of the mushroom. The texture of the fungus resembles many meat consumers and the taste is somewhat difficult to describe: slightly fleshy, spicy and a little sour. The odor is significantly spicy, although it also reminds some consumers particularly mature or intense cheese. Remarkable odor and mushroom taste can be too many for some individuals, prefer more tamely flavored mushrooms.

In Japan, these mushrooms are considered a delicacy. It is widely collected in the coniferous forests of this nation, although unfortunately the habitat for a delicious sponge decreases due to diseases between the trees to which it prefers to grow. Many chefs will delight the Matsutake season and prepare interesting seasonal meals whoThey emphasize and complement the taste of the fungus. In Japan, these mushrooms may seem grilled, roasted, steamed and fried and are paired with rice, tempura and sushi, among many other dishes.

While the sponge is the tastiest fresh, it can be cut and frozen for use within three months. Unfortunately, Matsutakes do not do well drying and chefs find that the smell and taste are strongly endangered if the fungus is dried. Because mushrooms are difficult to store and have a very short season, it can sometimes be difficult to find and costly when possible. When you can get fresh mushrooms Matsutake, look for solid, dry samples, without slimy or damp spots. Expect that caps, stems and gills will be colored and stained with rusty spots and stripes and mushrooms and mushrooms in a paper bag under cooling approximately one week before use. Be aware that a strong odor can transfer to other meals, so make sure Matsutakes has enough space in the fridge.