Oregon Coast Matsutake have arrived. Famed for their intensely pine and cinnamon aromas, they are also highly coveted for their ceremonial ode to fertility in Japanese cuisine and culture. Their phallic shape is not only a conversation starter but yields well to shaving thin with a mandolin and gracing the plate. They can be eaten raw or as many Japanese chef’s prefer, tempura-fried. They also make a fantastic broth. Matsutake are so highly sought-after that Japan has exhausted their local supply and import between 60-70% from China & the Americas. Matsutake typically sells for $100-200/lb in Japan depending on the grade. Pictured is the most premium #1 “gift grade”. To be considered as such, each mushroom must measure above 2.5 inches, texturally withhold a solid density, and most importantly, retain its curled cap with an intact paper-thin veil. Beneath the veil are gills which can be extremely sandy and compacted with mud if broken or too mature when found in the wild.
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