Ingredient
Flavor: Pine, spice, unique aroma.
Type
mushroom
Peak Months
Oct
Season Window
Sep → Nov
Pine, spice, unique aroma.
Rice pots, broths, light sautés; avoid heavy fat.
Wrap in paper towel, refrigerate; use within 3-4 days.
Phase: Off
Peak: Oct
Matsutake mushrooms, a prized ingredient in Pacific Northwest cuisine, can be prepared in a variety of ways such as sautéing or grilling to highlight their bold, earthy flavors.
A celebratory dish featuring the prized matsutake mushroom, showcasing its earthy, aromatic flavors through simple preparation techniques.
A savory, steamed egg custard appetizer made with the prized pine mushroom, a delicacy in Japan.
Roasted matsutake mushrooms, a prized Pacific Northwest ingredient, in a simple yet flavorful dish.
This recipe features foraged matsutake mushrooms baked in parchment with a simple seasoning of butter and herbs.
A recipe for making homemade matsutake soy sauce or shoyu, featuring the prized matsutake mushroom, a seasonal ingredient found in the Pacific Northwest.
Grilled matsutake mushrooms, a prized Pacific Northwest ingredient, cooked simply with butter to highlight their earthy, umami-rich flavor.
A seasonal take on the classic Italian carbonara pasta, featuring the earthy, umami-rich matsutake mushrooms.
This fusion recipe pairs Japanese matsutake mushrooms and miso with Italian pappardelle pasta in a rich butter sauce.
This recipe features matsutake mushrooms, a prized seasonal ingredient in the Pacific Northwest, prepared with simple yet elevated techniques suitable for a higher-end restaurant menu.
A rich, decadent risotto featuring the earthy, aromatic matsutake mushroom, topped with golden-brown buttered breadcrumbs.
Pan-seared matsutake mushrooms with butter, a delicate and earthy Pacific Northwest seasonal ingredient suitable for a high-end restaurant menu.
Recipes and techniques for cooking with matsutake, an edible wild mushroom with a unique flavor profile. Focuses on simple preparation methods like raw slices with soy dressing, and classic Japanese dishes like soup and rice.
A Japanese-style rice dish featuring the prized matsutake mushroom, cooked in a way that preserves the mushroom's delicate aroma.
