Blanch Tricholoma matsutake, because Tricholoma matsutake is a kind of wild fungus, and some dirt and bugs may be attached to its surface, which may be difficult to clean when cleaning, and blanching can remove these dirt more cleanly. Besides, blanched pine mushrooms are easier to cook.

Do you want to blanch the pine mushrooms?

Tricholoma matsutake is a mushroom that grows naturally at the foot of pine trees. It is yellowish brown, with a small amount of blue-green and copper purple. Generally, it grows from pine trees after the Double Ninth Festival every year. It is umbrella-shaped and as big as a mushroom. It is a pollution-free wild edible fungus.

Tricholoma matsutake is also called Tricholoma matsutake, Tricholoma giganteum, Tricholoma matsutake, Tricholoma giganteum in Jiangxi, Trichoderma viride in Hunan and Hubei. Tricholoma matsutake has many names in China.

There are two cooking methods of Tricholoma matsutake: stewing and frying. Brown or dark green Tricholoma matsutake is the top grade of mushrooms. This mushroom has a crisp white meat, like pulp.