(1) Recommended dishes with matsutake mushrooms: (1) Stew categories: 1. Matsutake clear soup: Stew the matsutake mushrooms with pure water for 15 minutes, add a little refined salt, and it is ready to eat.

Fresh and refreshing.

Only 20g of fresh matsutake mushrooms are needed per person each time.

(It can also be stewed in stock, or stewed with cordyceps, bamboo fungus, morels, etc., but no other seasonings such as MSG are added) 2. Stewed matsutake chicken: Combine about 100g of washed fresh matsutake and washed and set aside chicken

Stew together, add only refined salt and no MSG until stewed.

(It can also be stewed with ribs, pigeons, etc.) (2). Dishes: 1. Butter matsutake: Cut the washed fresh matsutake into slices and fry it in heated butter.

After the matsutake mushrooms are fully fragrant, add refined salt and serve.

(If conditions permit, you can also bake the buttered matsutake mushrooms wrapped in tin foil in the oven). 2. Steamed matsutake eggs: Add a little water to the eggs and beat them into a paste, steam them in a basket until they are six-mature, and then slice them.

Add matsutake mushrooms and continue steaming until the eggs are cooked.

3. Grilled matsutake: Place the washed and drained fresh matsutake on a charcoal grill and bake until fragrant. Place it into a small dish with prepared soy sauce and salt and eat immediately.