Identifying Ingredients from Pictures (19)
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Matsutake mushrooms are found in areas such as Shangri-La, Chuxiong, and Lijiang in Yunnan Province of China. It grows in the dense forests of temperate and subarctic mixed forests composed of pines, oaks, and azaleas at altitudes of 1600–3200 meters. It is very particular about its growing environment; mushrooms appear from June to November each year, with August and September being the peak seasons.
Aged matsutake mushrooms (matsutakes with opened caps) have spores that have begun to wither; they contain very little of the medicinal compounds such as matsutake alcohol and matsutake polysaccharides, which means their medicinal value is low and their price is low. They are mainly used for making soups“
Top-quality matsutake mushrooms – large and long, mature matsutakes. Their nutritional value is similar to that of ordinary matsutake mushrooms, but their high price makes them unsuitable for purchase
Normal adult matsutake mushrooms – these are the ones that are most commonly sold in the market. They contain the highest levels of nutrients and medicinal compounds. Their length is generally between 7-13 cm. The criteria for determining their quality include freshness, the presence of insect damage, and any signs of damage to the mushrooms
Young matsutake mushrooms are short in length, being less than 7 cm; they are generally not sold as matsutake of grade W, which is why their price is low. However, when used for sashimi, young matsutake have a crisper texture
Dried matsutake: After being dried, it is more difficult to distinguish their shapes. That’s why there are so many fake dried matsutake mushrooms. Yet it is still possible to tell the difference: 1. The delicate aroma of dried matsutake, a fragrance that stands out among others, giving off a warm sensation without being overwhelming. Its flavor isn’t as strong as that of dried shiitake mushrooms; it seems fresher compared to shiitake mushrooms. 2. Dried matsutake mushrooms in terms of appearance are usually those that have been dried from older matsutakes; it’s almost impossible to dry young or mature matsutake mushrooms, as they are easier to sell. Therefore, in the slices of dried matsutake mushrooms, the cap in the open state can be seen. Matsutake mushrooms have an earthy-colored skin; if the skin is not removed, it will remain darkish brown after drying.
Ways to eat matsutake mushrooms: I have tried various ways of preparing matsutake mushrooms, and my favorite is frying them. Use lard (preferably from free-range pigs), ghee, or butter. Pour a spoonful of oil into a pan and let it melt slowly until the bottom of the pan is covered with oil. Add the sliced matsutake mushrooms to the pan and fry them for a while; you can add a little salt or skip it altogether. It can be served straight from the pot, with a smooth texture. What is even more unforgettable is the delicate fragrance of matsutake, along with its slight medicinal scent, combined with the aroma of animal fat – a scent that lingers in memory for a long time.
2. Matsutake Chicken Soup: Wash the free-range chicken and put it in a stew pot; add enough water and bring to a boil. Add sliced matsutake mushrooms to the chicken broth, and continue stewing until the chicken is cooked. Season with an appropriate amount of salt. This recipe is suitable for matsutake mushrooms that are slightly softer in texture.