(1) matsutake mushrooms clean, do not cut too thin, about 4 mm or so;

(2) pan on low heat to melt the butter; add the matsutake mushrooms and fry until golden brown on both sides;

(3) sprinkled with a little salt or cracked black pepper can be.

2, charcoal grilled matsutake mushrooms

(1) clean matsutake mushrooms, cut thin slices;

(2) matsutake mushrooms thin slices of oil, placed in the charcoal grill;

(3) until matsutake mushrooms change color and curls, sprinkle some salt can be eaten.

3, matsutake mushrooms rice

(1) rice washed and added about 1.2 times the water, soaked for 30 minutes.

(2) carrots washed and diced, chopped scallions; matsutake clean, two matsutake diced, a matsutake sliced;

(3) a small amount of oil in the pan, the oil is hot under the carrots sautéed under the matsutake diced, put the right amount of salt to taste, tossed evenly and then turn off the heat.

(4) Stir-fried matsutake mushrooms and carrots to the rice cooker, add a tablespoon of soy sauce, and then start the cooking function to cook matsutake mushrooms rice.

(5) another pan, add a small piece of butter, oil temperature 6% heat under the cut matsutake mushrooms slices, one side of the sprinkle of salt seasoning, turn over and sprinkle the right amount of black pepper, frying out of the pan.

(6) cooked matsutake rice on a plate, covered with two slices of fried matsutake mushrooms, sprinkled with a little chopped scallions garnish can be served.

4, matsutake spaghetti

(1) fresh matsutake does not need to scrape off all the skin, as long as the soil can be scraped clean;

(2) spaghetti let go of the water to cook standby;

(3) the pan into the butter, garlic, bacon sauté for a minute;

(4) into the matsutake mushrooms, sautéed for a minute to add a small amount of water to cook for 2 minutes;

(4) the matsutake mushrooms, add a minute to cook for 2 minutes;

(6) the cooked rice covered with two pieces of fried matsutake. p>

(5) Add light cream and seasonings and cook until the soup thickens;

(6) Serve on a plate sprinkled with chopped basil, purple kale and tomato sauce!