Yes, Tricholoma matsutake is also called Tricholoma matsutake, rivet mushroom and pine needle mushroom. Fresh ones can be washed and eaten directly, and dry ones can be soaked in water for a while before eating.

Related instructions

Tricholoma matsutake is also known as Tricholoma matsutake, rivet mushroom and pine needle mushroom. Classification status? Agaricus, Cladosporiaceae. Jiangxi people call it Agaricus blazei, which belongs to Pleurotus; Hunan and Hubei are called Tricholoma matsutake (Pleurotus ostreatus) and Trichoderma (Xiaochang, Hubei), and Tricholoma matsutake has many names in China.

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, after the Double Ninth Festival every year, it grows from pine trees, umbrella-shaped and as big as mushrooms. It is a pollution-free wild edible fungus with delicious taste and a lot of output, which is deeply loved by consumers. Its cooking methods are mainly stewing and frying. Maroon or dark green Tricholoma matsutake is the top grade of mushrooms.