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These were a gift from my husband's friend... we need to cook them... some how
I've never had them before as they are EXPENSIVE and hard to find.
Here is an article for this year's batch... which are a bit "cheaper"
https://www.japantimes.co.jp/news/2...../#.WZOvzlSRWhA
Will report with a recipe and how it turned out soon...
I've never had them before as they are EXPENSIVE and hard to find.
Here is an article for this year's batch... which are a bit "cheaper"
https://www.japantimes.co.jp/news/2...../#.WZOvzlSRWhA
Will report with a recipe and how it turned out soon...
Category All / All
Species Unspecified / Any
Size 1280 x 960px
File Size 284.3 kB
Listed in Folders
Grill them with this sauce
* Gently clean the mushrooms with a mushroom brush or paper towel. Trim tough stem ends, and discard. ...
* In a medium bowl, whisk together the soy sauce, mirin, and ginger. ...
* Heat grill to medium-hot.
* In a small saucepan, bring soy mixture to a simmer over medium heat; cook until reduced and almost syrupy, 5 minutes.
The only other thing I know is that you never wash only brush and cut them in thick slices so you don't loose their aroma. If you steam them do it in rice wrapped in foil and they make a marvellous soup.
*hugs* have fun
* Gently clean the mushrooms with a mushroom brush or paper towel. Trim tough stem ends, and discard. ...
* In a medium bowl, whisk together the soy sauce, mirin, and ginger. ...
* Heat grill to medium-hot.
* In a small saucepan, bring soy mixture to a simmer over medium heat; cook until reduced and almost syrupy, 5 minutes.
The only other thing I know is that you never wash only brush and cut them in thick slices so you don't loose their aroma. If you steam them do it in rice wrapped in foil and they make a marvellous soup.
*hugs* have fun
What an interesting mushroom! Vrghr has never heard of those, nor cooked any either.
According to the wuff's research, they're highly aromatic which is the key to their special appeal. Given that, wuff would suspect they'd do best in a lightly flavored dish where their unique aroma and flavors could be the 'star'. Probably steaming or roasting. But wuff would avoid mixing them with other strong ingredients which would fight for dominance in flavor, or heavy butter or cream sauces, or frying, which would likely mute their aroma and flavor, Wuffy strongly suspects perhaps rice or risotto-style dishes would be a good choice?
...
And some "google-fu" says that the most popular prep kinda mirrors Vrghr's suspicions; rice and risotto-like dishes seem most popular for them.
Here's a link to Matsutake-Gohan: https://norecipes.com/matsutake-gohan
A Matsutake Dobin Mushi: http://steamykitchen.com/6015-matsu.....hi-recipe.html
A Matsutake Sukiyaki: http://fat-of-the-land.blogspot.com.....for-pines.html
A Matsutake Chawanmushi: http://www.justonecookbook.com/chaw.....take-mushroom/
And another Matsutake-Gohan, quite similar but with a few differences from the first:
Matsutake Gohan
Ingredients:
2 large matsutake mushrooms (or 3 medium ones)
2 1/2 cups Japanese rice
2 tablespoons sake (Japanese rice wine)
1 tablespoon mirin (a sweet-tasting Japanese cooking wine, can be omitted if you can't find it)
2 tablespoons soy sauce
2 cups kombu dashi (soup stock made from kelp and water, amazingly good!)
1/2 teaspoon salt
Clean the mushrooms with a damp cloth and cut them lengthwise into 1/8'' pieces.
Add all the ingredients in a small cast-iron or stainless steel pot. Stir them well, and let them sit for 20 minutes to an hour to let the flavors start melding.
Bring the mixture to a boil by turning the heat to high. When it starts boiling, reduce the heat to medium-low. Cover the pot with a lid and let it simmer for 20 minutes.
Turn off the heat, but keep the lid on and let the dish cook for another 10 minutes or so. Then remove from heat, fluff, and wait until it cools to an edible temperature.
This recipe is really simple but really good! It's an easy matsutake mushroom recipe that serves as a good introduction to their complex flavor.
~~~~
Have fun experimenting with these, and let us know how things turn out! And CONGRATULATIONS on getting your paws on such an interesting (and rare) ingredient!
According to the wuff's research, they're highly aromatic which is the key to their special appeal. Given that, wuff would suspect they'd do best in a lightly flavored dish where their unique aroma and flavors could be the 'star'. Probably steaming or roasting. But wuff would avoid mixing them with other strong ingredients which would fight for dominance in flavor, or heavy butter or cream sauces, or frying, which would likely mute their aroma and flavor, Wuffy strongly suspects perhaps rice or risotto-style dishes would be a good choice?
...
And some "google-fu" says that the most popular prep kinda mirrors Vrghr's suspicions; rice and risotto-like dishes seem most popular for them.
Here's a link to Matsutake-Gohan: https://norecipes.com/matsutake-gohan
A Matsutake Dobin Mushi: http://steamykitchen.com/6015-matsu.....hi-recipe.html
A Matsutake Sukiyaki: http://fat-of-the-land.blogspot.com.....for-pines.html
A Matsutake Chawanmushi: http://www.justonecookbook.com/chaw.....take-mushroom/
And another Matsutake-Gohan, quite similar but with a few differences from the first:
Matsutake Gohan
Ingredients:
2 large matsutake mushrooms (or 3 medium ones)
2 1/2 cups Japanese rice
2 tablespoons sake (Japanese rice wine)
1 tablespoon mirin (a sweet-tasting Japanese cooking wine, can be omitted if you can't find it)
2 tablespoons soy sauce
2 cups kombu dashi (soup stock made from kelp and water, amazingly good!)
1/2 teaspoon salt
Clean the mushrooms with a damp cloth and cut them lengthwise into 1/8'' pieces.
Add all the ingredients in a small cast-iron or stainless steel pot. Stir them well, and let them sit for 20 minutes to an hour to let the flavors start melding.
Bring the mixture to a boil by turning the heat to high. When it starts boiling, reduce the heat to medium-low. Cover the pot with a lid and let it simmer for 20 minutes.
Turn off the heat, but keep the lid on and let the dish cook for another 10 minutes or so. Then remove from heat, fluff, and wait until it cools to an edible temperature.
This recipe is really simple but really good! It's an easy matsutake mushroom recipe that serves as a good introduction to their complex flavor.
~~~~
Have fun experimenting with these, and let us know how things turn out! And CONGRATULATIONS on getting your paws on such an interesting (and rare) ingredient!
....
*blankly blinks at your for a long minute*
THAT'S why this has been getting so many views!?!
<---is a very naive platonic kitty.
Ya know, I used to think I knew a thing or two about the whole bedroom department... then I became a furry, and THEN I took off the SFW filter. I learned I knew nothing... nothing at all... and clicked the SFW filter back on
*blankly blinks at your for a long minute*
THAT'S why this has been getting so many views!?!
<---is a very naive platonic kitty.
Ya know, I used to think I knew a thing or two about the whole bedroom department... then I became a furry, and THEN I took off the SFW filter. I learned I knew nothing... nothing at all... and clicked the SFW filter back on
*chuckles...
I have my own views on things, and in many cases believe sex is over rated. No need to go into that now.
Now then - I too just learned something about these mushrooms. I showed a young friend at work the picture to explain why I was chuckling, and he knew exactly what they were. He told me the reason they are so expensive is that - in Japan and China - the extract of these mushrooms is used to cure cancer. He personally knows a man who was stage two and had the treatment done. He is now cancer free.
And you wonder why I have never heard of this treatment - cancer over here is a 'big business'.
V.
I have my own views on things, and in many cases believe sex is over rated. No need to go into that now.
Now then - I too just learned something about these mushrooms. I showed a young friend at work the picture to explain why I was chuckling, and he knew exactly what they were. He told me the reason they are so expensive is that - in Japan and China - the extract of these mushrooms is used to cure cancer. He personally knows a man who was stage two and had the treatment done. He is now cancer free.
And you wonder why I have never heard of this treatment - cancer over here is a 'big business'.
V.
I did not know that! Will bring that up to the hubby and find some research on it. Sounds fascinating, but not surprising.
Yes, The sick being America's cash crop... it is a very disturbing thing. So, happy I left, but horrified at what I see family and friends go through back home.
Also, I'll agree.. sex, while important and has its place, is overrated.
Yes, The sick being America's cash crop... it is a very disturbing thing. So, happy I left, but horrified at what I see family and friends go through back home.
Also, I'll agree.. sex, while important and has its place, is overrated.
*bites m'lip an whimpers*
Kewl!... can't wait ta see where yer culinary talents takes ya with this m'Lil'kittysis...
as fer me I think I need a bit'a mind-bleach... mushrooms tend ta take m'mind ta weird an naughty places... even without eattin' any! *swats at m'paw an tries ta get m'mind outta the gutter* {:P
Kewl!... can't wait ta see where yer culinary talents takes ya with this m'Lil'kittysis...
as fer me I think I need a bit'a mind-bleach... mushrooms tend ta take m'mind ta weird an naughty places... even without eattin' any! *swats at m'paw an tries ta get m'mind outta the gutter* {:P
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