Matsutake Mushrooms have enjoyed esteem in Japan for over one thousand years, consumed only by members of the Imperial Court as recently as the seventeenth century. With an intense, spicy character reminiscent of cinnamon, and -- less surprisingly -- pine, they deliver a near-intoxicating aroma and perfect texture, with defined firmness and a super satisfying snap, whether cooked or raw. 

Though no culture reveres Matsutakes as much as Japan, pine mushrooms can be found all over the northern hemisphere, though the precise forest conditions that suit them best are increasingly rare. This selection is sustainably foraged by our partners in the Pacific Northwestern United States, and delivered fresh. As with all wild mushrooms, we advise enjoying yours within three days of receipt, and avoiding water when tidying them up - ideally with a paring knife, mushroom brush, or tea towel.

Despite their status as Matsutake’s longest-standing admirers, Japan’s own production of these mushrooms has sharply declined over the last several decades, largely due to the proliferation of the pine-killing nematode, Bursaphelenchus xylophilus. Though much Matsutake production elsewhere in the world makes its way to the Japanese market, we are thrilled to keep the finest domestically foraged examples here at home while their season lasts.

Pacific Northwest, United States

Care Notes:

• Wild mushrooms should be kept in the refrigerator in a paper bag.
• As a rule, clean the wild mushrooms as you need them, ideally without water. Paring knives, mushroom brushes, and tea towels can all be used to remove debris.
• Wild mushrooms will usually last about a week in the refrigerator, but are best consumed within the first three days.
• If the wild mushrooms you receive are a little damp, allow them to air dry in the refrigerator.