Recommended ways to eat matsutake mushroom are matsutake mushroom stewed chicken, butter fried matsutake mushroom, matsutake mushroom sashimi.

1, matsutake mushroom stewed chicken

Ingredients: black bone chicken, matsutake mushroom, salt.

Practice: wash the chicken stewed 1.5 hours, the matsutake mushrooms cleaned and sliced and added to the pot and then stewed for 0.5 hours, seasoning just only salt.

2, butter fried matsutake

Ingredients: salt, freshly ground black pepper, matsutake, butter.

How to do: Heat a pan with butter, put the matsutake mushroom slices into the pan and fry them until golden brown, rise the pan and sprinkle with salt and black pepper.

3. Matsutake Sashimi

Ingredients: matsutake mushrooms, wasabi, soy sauce.

How to make: Matsutake mushrooms sliced and dipped in soy sauce.

Matsutake main features:

Matsutake is scientifically called matsutake mushroom, is a mycorrhizal fungus that grows outside of trees such as the pine oak, a natural medicinal fungus with a taste like abalone, lubricating and refreshing, with a strong odor. Matsutake mushroom life is extremely short, the substrate from the soil to maturity, usually only 7 days time, substrate maturity 48 hours the surface will appear cracking, dehiscence, deodorization, etc., is called open umbrella matsutake mushroom or the old velvet.

Fresh matsutake mushrooms are marketed in summer and fall every year, and the season for listing matsutake mushrooms varies from place to place. Yunnan matsutake mushrooms are marketed in June-November every year, which is the longest time for listing in all the places of origin, and is also the largest production area in the country. Sichuan matsutake listing time for July-October, Tibetan matsutake listing time for July-September, Northeast matsutake listing time for the end of August to mid-September.