Pan seared Matsutake “Japanese style”
This simple yet refined dish brings out the delicate fragrance of the prized matsutake mushroom. Lightly seared in sesame oil and mirin, it reveals layers of umami and subtle sweetness that perfectly capture the spirit of the forest. The touch of maple syrup at the end adds a gentle caramelized finish — a nod to the balance between the wild and the comforting.
Prep Time: 10min
Total Time: 20min
Serves: 2
Ingredients
- 3 Tbsp canola oil
- ½ Tbsp sesame oil
- 3 Tbsp mirin
- 1½ Tbsp soy sauce
- ½ tsp maple syrup (optional)
- 1 medium matsutake mushroom (or 20 g dried pine mushroom)
Preparation
Prepare the matsutake
Cut the stem from the mushroom, then slice both the cap and stem thinly.
Tip: To clean the matsutake properly, use a damp tea towel and gently wipe away any dirt. Avoid rinsing directly under water — it can wash away the mushroom’s delicate aroma.
If you’re using dried matsutake, see how to rehydrate them here.
Sear the mushroom
In a hot pan, combine the canola oil, sesame oil, mirin, and soy sauce.
Add the sliced mushrooms and stir-fry over high heat for about 5–6 minutes, until they develop a beautiful golden colour and release their aroma.
(optional) Add a sweet finish
If you enjoy a touch of sweetness, drizzle a small amount of maple syrup (or honey) at the very end of cooking.
Stir briefly, then serve immediately. The light caramelized flavour perfectly enhances the matsutake’s natural earthiness.
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