Dried Pine Mushrooms – Matsutake
$15.00
Only 10 left in stock
Pine mushrooms, also known as Matsutake, are highly valued for their spicy, fragrant aroma and robust earthy flavor. These mushrooms thrive in the cool, damp undergrowth of coniferous woodlands, appearing briefly just before winter. Celebrated particularly in Japanese cuisine, pine mushrooms are known for their piney aroma and complex umami richness, making dishes like Matsutake gohan (rice) and Matsutake soup exquisitely flavorful.
THE WINTER FOREST'S HIDDEN GEMS
Hand-harvested during their limited seasonal availability, pine mushrooms are carefully dried to preserve their distinct aromatic qualities. When rehydrated, they become the star of any dish, enhancing recipes with their bold, spicy flavors. Ideal for use in a variety of culinary applications, from rice and broth dishes to vibrant stir-fries, pine mushrooms bring a touch of the forest’s mystique to the dining table, especially when accented with Asian-inspired flavors.
CULINARY INSPIRATION FOR dried Pine Mushrooms
- Infuse the flavor into broth, butter/soy sauces, or steamed rice, which are classic companions for the pine mushroom flavor
- Roast the rehydrated mushrooms with scallions, ginger, and garlic, finishing with a touch of soy and lemon juice
Wok-fry the rehydrated pine mushrooms with tatsoi, bok choy, or gai lan in sesame oil, along with garlic and ginger; serve over rice - Use as a unique element in winter ramen; pair with crispy sansho or five-spice baked chicken thighs and winter greens like Swiss chard or kale in a nourishing bone broth, finishing with fried pine mushrooms and a chili oil drizzle
- For a luxurious touch, pair steak with pine mushrooms, deglazing the cooking pan with high-quality vinegar and briefly frying the rehydrated mushrooms while the steak rests
- Pine mushroom fried rice is a winter favorite. Incorporate any finely diced vegetables, wok-fry with aromatics and rice, fry the pine mushrooms once the dish is assembled, and season with soy and lemon, topping the bowls with a generous amount of chili oil and fresh sprouts or greens
Cooking Tips
Dried mushrooms last longer in a cool, dry place. Once you open them, we recommend storing them in an airtight container, like a canning jar, so they won’t be exposed to humidity and moisture. Keep the jar in a dry environment away from direct sunlight.
How to rehydrate and cook with dried mushrooms
When you’re ready to enjoy your dried pine mushrooms in your cooking, the most important step is to rehydrate them first by soaking them in the liquid of your choice until they soften. Once the mushrooms are rehydrated, they can be chopped, sliced, or used whole.
Soak them in the liquid of your choice:
● Warm water
● Warm chicken or vegetable stock
● Warm stock with port wine, white wine, or sherry wine
Rehydration time: 30-40 minutes.
How to cook with rehydrated mushrooms: once the mushrooms are fully rehydrated, strain the excess soaking liquid (or keep it to use in other fantastic recipes) and they will be ready for you to cook with them any way you would fresh mushrooms!
