Current location - Recipe Complete Network - Complete recipe book - Difference between Akamatsutake Matsutake and Matsutake Mushroom
Difference between Akamatsutake Matsutake and Matsutake Mushroom

The difference between the matsutake mushroom and the red matsutake mushroom is that they are different in color, appearance, taste, price, and growing environment, etc. The difference between the matsutake mushroom and the red matsutake mushroom is that they are different in color and appearance.

1, the color is different

The most obvious difference between the matsutake mushroom and the matsutake mushroom is the different color of their caps. Generally speaking, the matsutake mushroom cap is mostly light brown, chestnut brown fibrous velvet scales, while the red matsutake mushroom cap color is as red as the name.

2, the appearance of different

compared to the red matsutake mushroom, matsutake mushroom foot cap is proportional, not on the big under the small or on the small under the big. The red matsutake mushroom has a thick foot and a fat cap, and the surface of the cap is smooth.

3, the flavor is different

Generally speaking, the matsutake mushroom will give off a fragrant flavor. But the flavor of the red matsutake mushroom is not as strong as the matsutake mushroom, and the taste of the red matsutake mushroom is more crunchy than the matsutake mushroom.

4, the price is different

And then, the price is cheaper than the matsutake mushroom, the price of the red matsutake mushroom is only one tenth of the price of the matsutake mushroom. However, the nutritional value of Akamatsutake is still very high.

5, the growth of different environments

Age matsutake and matsutake mushrooms in the growth of the environment there is a clear difference between the former like to grow in the high temperature, ventilation and humidity of the environment, it is growing in the grass on the rotting fungus, but also medicinal and food wild fungi, and can be artificially cultivated.

The matsutake mushroom is a kind of wild edible fungus growing in the alpine zone above 3500 meters above sea level in the mountain forests, this kind of wild fungus grows in the vicinity of pine or hemlock trees, it is an endangered wild species, and so far there is no record of successful artificial cultivation.