grilled matsutake recipe – use real butter (2024)

grilled matsutake recipe – use real butter (1) Recipe: grilled matsutake

I read about “forest bathing” or shinrin-yoku a few years ago and my immediate thought was, “What a great way to describe time in the mountain forests.” If you aren’t familiar with the concept, you might think it is rooted in some ancient Japanese practice of spending time in forests for improved health. It’s actually a campaign started in 1982 by the Forest Agency of Japan to promote a healthier lifestyle. But I really like the concept because I find my heart, head, and body feel better with time spent in the forests (and mountains – which are partly covered in forests). It’s how I coped with my sister’s death, my cancer treatments. It’s where I go when I need healing.

Last Monday we received our first substantial snowfall of the year in the mountains. Locally we got close to a foot of new snow and some of my favorite ski mountains in Colorado were reporting nearly two feet. There’s a feeling that comes over you when that first snow storm hits for the season. After all of the sunshine and glowing yellow aspen leaves and mild autumn days, the world suddenly turns cold and white and you want to curl up in a warm blanket. I get that feeling for all of two seconds and then I’m running downstairs to get my ski gear out of the basem*nt. Jeremy would probably have been bundled in all of his warm clothes, sipping hot coffee, and working on his laptop for days if I hadn’t shoved him out the door with me. Every season he needs reminding that he loves winter – because he really does.

our first backcountry ski of the season

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It was a short-lived storm and by mid-week we were back to sunshine and pleasant temperatures. This is the Colorado way. Every season the weather has these “surprise” swings and each time it happens, people on the flats flip out because they have unreasonable expectations and a poor understanding of statistics and physics. You learn to go with the flow in the mountains. One day you’re skiing fresh snow and the next you’re trail running through an amphitheater of gold.

my favorite local aspen stand

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As the weekend approached, Jeremy and I made plans for a short backpacking trip with Neva. She had been doing so well with her training that we thought we should squeeze an overnight in before we would be on skis for six months. We originally planned to take her up to a local lake, but when the overnight wind forecast was for 50 mph gusts, snow, and temperatures below freezing, we postponed by a day. I have a love-hate relationship with the Front Range. Part of the reason I hate the Front Range is the wind. Oh wait, that IS the reason. We pulled out trail maps, looked up trail information, searched Google Maps, and read weather forecasts until we found a trip that could work. We had always wanted to explore the Gore Range, but never got around to it because wrangling Neva made backpacking a miserable experience. Now we were hoping for some improvement.

starting off near a stand of orange aspens

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the ten mile range in the distance

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copper mountain across the valley

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Silly us, we didn’t make the connection that double digit snow totals at the ski resort across the valley would mean snow on the trails less than a week later. We should have known, but we’re out of practice. Despite snow and ice covering more than half the trail, we enjoyed clear skies, mild winds, beautiful views, and a good dog! Neva had a blast and I think this means we can look forward to more backcountry exploration with her next summer – something we all love to do.

first views of lost lake

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neva went for a dip after this picture was taken

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beautiful potholes with snowy mountains in the distance

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neva supervises as we finish dinner

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Of course, when you spend a good bit of the last six months walking the woods and looking for mushrooms and berries, it’s a hard habit to break. There were zero mushrooms, because it was too cold and late in the season at that elevation, but we DID find a section of huckleberry patches that were still loaded with huge berries. They were tired looking, having been through a freeze and thaw cycle several times already. Some were beginning to shrivel, almost all of them fell off the plant when you so much as looked at them, and they tasted so complex and sweet – like the grapes they use to make ice wine. We ate a handful and I picked some for Neva to taste, at which point she began to eat them off the plants.

On our drive home from the trailhead, Jeremy and I couldn’t help but note all of the lodgepole forests that looked like prime candidates for matsutake mushrooms next year. If you will recall, matsutake means “pine mushroom” in Japanese. If you can find them fresh, grilling is a super simple and delicious way to prepare them. If not, you could try a different fleshy fresh mushroom. But the special pine-cinnamon flavor of a grilled matsutake is probably the only way you can taste the embodiment of a camping trip in the pine forest.

fresh matsutake mushrooms, soy sauce, mirin

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slice the mushrooms thick

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combine the soy sauce and mirin

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To make the recipe gluten-free, substitute tamari for the soy sauce. I tried to marinate the mushrooms in a shallow bowl, but it didn’t work too well and it was annoying. So In recommend pouring the marinade into a ziploc bag. The ziploc method is much better and will also marinate the mushrooms slices more evenly. I left the slices in for 20 minutes, flipping the bag once or twice. The slices grilled over medium-high flame for about 4-5 minutes a side. How long you grill the slices depends on how thick you sliced the mushrooms, but you can tell when the edges just begin to char and the slices become pliable that they are done.

marinate in a ziploc bag

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set on a grill

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flip and cook until pliable

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The original recipe roasts the mushrooms in the oven, but I liked the idea of grilling and adding a smokey component. These are firm, meaty umami bites that are particularly well-matched with seafood. And if you can’t get out for a little forest bathing, eating grilled matsutake is like the next best thing.

grilled with a little char

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matsutake are great with scallops

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it tastes like camping

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Grilled Matsutake
[print recipe]
from Earthy Delights

3-4 small to medium fresh matsutake, cleaned
1/4 cup soy sauce (use tamari for gluten-free version)
1/4 cup mirin

Combine the soy sauce and mirin in a ziploc bag. Cut the mushrooms into 1/4- to 1/2-inch thick slices. Place mushroom slices in the bag with the marinade. Squeeze out any excess air from the bag and seal. Shake to spread the liquid around the mushrooms. Marinate for 20 minutes. Heat grill to medium-high. Grill 4-5 minutes each side until the edges are browned. Serves 2-4.

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more goodness from the use real butter archives

matsutake tempurabroiled oysters with oyster mushroom ragoutchanterelle toastchanterelle mushroom dip

grilled matsutake recipe – use real butter (25)

October 9th, 2017: 9:16 pm
filed under asian, foraging, grill, mushrooms, recipes, savory

grilled matsutake recipe – use real butter (2024)


Why is matsutake so expensive? ›

Their short growing season, often lasting from late summer to early autumn, makes them a rare find. Harvesting Matsutake mushrooms is a labour-intensive process that involves foraging in forests and carefully digging them up by hand. The difficulty and time-consuming nature of this harvest add to their cost.

How do you serve matsutake? ›

Try marinating matsutakes for 10 minutes in soy sauce, dry sherry or sugar, and good-quality bland oil. Then roast them on a grill until golden brown and serve alongside a main course. Matsutakes will do wonders for chicken broth and stir-fried dishes.

What is special about matsutake mushroom? ›

Matsutake mushrooms are a sought-after wild mushroom that grows in parts of Asia and the western United States from early fall through midwinter. They're known for their thick, fibrous white flesh and earthy, spicy flavor and aroma.

How do you cook dried matsutake? ›

Cooked into soups with clear broths.

I especially love matsutakes with ramen. Similar to the rice method above, simmering the mushrooms for a few minutes in the broth really imbues the flavor. I often pop a bit of frozen or dried matsutake right into a simple ramen bowl adding whole extra level of awesomeness.

What is the most expensive edible mushroom in the world? ›

Matsutake, one of the most expensive mushrooms, can cost up to $1,000 per kilogram. The Italian White Alba Truffle is the world's most expensive mushroom, with a price of $330 per gram. In Japan, people pay up to $600 for a single Matsutake mushroom. Morel mushrooms can cost approximately $254 per kilogram.

Why can't matsutake be grown? ›

Mycelium of T. matsutake was also observed growing with roots of pine trees. After six months, the mycelium was observed growing up to 5~8 cm from pine roots. After eight months, the mycelia were found not growing due to high temperature and hot weather, and also due to earthworm and mole.

Should I refrigerate matsutake? ›

It's best to eat them as quickly as possible. If you're not using the mushrooms immediately, wrap them with a damp paper towel, put them in a plastic bag, and store them in the refrigerator for no more than a week. You can also freeze them for up to 2-3 months. When using frozen matsutake, do not thaw them completely.

What is the English name for matsutake mushroom? ›

In Japanese, matsutake means “pine mushroom,” a name used for both one matsutake and many. The common English names for the mushroom, including pine mushroom and tanoak mushroom, refer to the trees they grow under.

What is the average price of matsutake? ›

They may not be as expensive as some of the other high-end fungi like white truffles, but selling for about $1000 per pound (about €900 for 0.5 kg), they can be compared to some rare varieties of black truffle. A typical punnet of about eight mushrooms can cost as much as $500.

Where do matsutake grow in the US? ›

American Matsutake (Tricholoma magnivelare) is a preferred edible mushroom that is firm and fibrous with a spicy aromatic scent. American Matsutake is native throughout a wide range of North America and is most abundant in Washington, Oregon, and Northern California.

Can you eat matsutake raw? ›

Well, after eating them raw a number of times in various quantities, and then serving to others, I can tell you that matsutake (at least the ones I'm picking) are definitely among the wild mushrooms you can eat raw, taking a place of honor alongside porcini, beefsteak and Caesar's mushroom, to name a few well-known ...

What is the shelf life of matsutake? ›

Fresh Matsutake Mushrooms Details
Storage:Store fresh mushrooms in your refrigerator wrapped in a paper bag.To make them last longer, read How to Preserve & Store Fresh Mushrooms. Go to the Guide →
Shelf Life:Up to ten days fresh. A year or longer sliced & dried. Several months frozen.

How do you rehydrate matsutake? ›

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.

What to do with dried matsutake? ›

The mushrooms can be reconstituted in a warm liquid such as water, broth, vinegar, or wine for approximately 15 to 20 minutes, and once rehydrated, they are well suited for cooking methods that can trap their aroma, such as baking, steaming, lightly frying, or simmering.

What is the pricing of matsutake? ›

But for the uninitiated, it is the price tag of the matsutake , or pine-tree mushrooms, that is so breathtaking: a few inches high and, in fact, rather mushroom-like in appearance, a single well-shaped matsutake can cost as much as $80; even an average one will run $40 per stem.

Can matsutake be farmed? ›

In spite of vast research, the cultivation of matsutake has been mostly unsuccessful. Commercial demand is therefore met by harvesting the fruiting bodies that naturally occur in forests of EM coniferous trees, mainly Pinus densiflora.

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