Cooking matsutake

Photo: rok1966 – CC BY-SA 2.0 | cropped to square

BEFORE COOKING:

Before cooking, clean the fresh matsutake with a coarse brush, wash and dry them.

COOKING:

Place the matsutake into cold water, ensuring there is enough water to completely cover them. Cook the matsutake for 15–20 minutes. Start timing from the moment the water begins to boil. If there is any doubt about the type of mushrooms being cooked, change the water during cooking (1–2 times) or refrain from consuming them! If there is no doubt, changing the water during cooking is not necessary. Skim off the foam during cooking. Near the end of cooking, salt the water. To taste, you may add pepper, ginger, allspice, nutmeg, marjoram, and bay leaf. Cook with the lid on. The cooked mushrooms will be soft and delicate.

AFTER COOKING:

After cooking, drain and dry the matsutake.

SERVING SUGGESTION:

The matsutake can be enjoyed as a delicacy or as an addition to other dishes (groats, rice, or vegetables). They can also serve as an excellent main ingredient in mushroom soup, marinade, or sauce.

Enjoy your meal!

Check how to cook dried and frozen mushrooms.