Fresh matsutake mushrooms must not be soaked in water and washed directly, which will affect the flavor and taste of matsutake mushrooms as well as nutrition. The method is as follows:

Use a knife to scrape off the soil on the fungus rod, and then use a clean cloth to wipe it clean, you can use a ceramic knife or bamboo knife to carefully peel off the root of the sediment, try not to use a steel knife, steel knife will make the matsutake mushrooms stained with fishy gas, and finally use water to brush off the surface of the floating dust can be.

Move quickly and use a small soft brush if necessary. You can also use a knife to scrape the rest of the matsutake mushrooms, matsutake mushrooms themselves are brown mushrooms, the cap of the velvet can be scraped or not scraped, that is completely edible.

Place on a damp towel, wrung out and ready to use, and wipe off any moisture attached to the surface, then place in a container lined with a dry towel. After drying, cook and use immediately to avoid leaving it for too long, as it will lose some of its nutrients. Matsutake mushrooms can be torn into 4-6 equal pieces depending on cooking needs. Torn or cut matsutake mushrooms should not come into contact with water again before cooking.

Fresh Matsutake Mushroom Preservation Method

Fresh Matsutake Mushroom can't be stored more than 2 days in the home at room temperature, and the preservation period can be extended by 3~5 days if it is stored in refrigerator freezer, beyond this time, the active nutrients of the Matsutake Mushroom will be deteriorated, the aroma will be disappeared, the color will be yellowed, and the taste will be acidic. The fresh matsutake mushrooms treated with cell dormancy preservation technology can be kept in the refrigerator freezer for 6~8 months.