The Complete Guide to the Nutritional Value, Benefits and Uses, and Recipes of Matsutake Mushroom
Nutritional Value of Matsutake Mushroom
The main nutrients of matsutake mushroom are polysaccharides, polypeptides, amino acids, fungal proteins, minerals, trace elements and alcohols. The fruiting body contains 18 kinds of amino acids, 14 kinds of essential trace elements for the human body, 49 kinds of active nutrients, 5 kinds of unsaturated fatty acids, 8 kinds of vitamins, 2 kinds of glycoproteins, abundant dietary fiber and various active enzymes. It also contains 3 precious active substances, namely double-stranded matsutake polysaccharides, matsutake polypeptides, and matsutake alcohol, an anti-cancer substance unique among all plants in the world. It is the most precious natural medicinal fungus in the world.
Benefits and Uses of Matsutake Mushroom
[Nature and Flavor] Mild in flavor, warm in nature.
[Meridians Entered] Kidney and stomach meridians.
[Benefits] Tonifies the kidney and strengthens the body, regulates qi and resolves phlegm. It mainly treats soreness and weakness of the waist and knees, dizziness and blurred vision, cough with damp phlegm, stuffiness and oppression in the chest and diaphragm, nausea and vomiting, and heaviness and fatigue of the limbs.
1. Anti-cancer: Matsutake mushroom has the benefits of strengthening the body, benefiting the stomach and intestines, relieving pain, and regulating qi and resolving phlegm. Modern scientific research shows that matsutake mushroom also has special effects such as treating diabetes and fighting cancer, ranking at the forefront of anti-cancer basidiomycetes.
2. Boosting immunity: Matsutake mushroom has effects such as enhancing immunity, lowering blood sugar, strengthening the heart, regulating blood pressure, resisting thrombosis and fighting viruses.
3. Anti-tumor: Modern medicine shows that the "polysaccharides" contained in matsutake mushroom are special double-stranded active substances with super-strong anti-gene mutation ability and strong anti-cancer effects.
4. Promoting gastrointestinal function: Matsutake mushroom has benefits such as strengthening the body, tonifying the kidney and enhancing yang, benefiting the stomach and intestines, regulating qi, resolving phlegm and expelling parasites.
5. Protecting the liver: Matsutake mushroom can promote the scavenging of free radicals, inhibit or block lipid peroxidation reactions triggered by free radicals, enhance the activity of SOD, CAT and GSH-Px, improve the body's antioxidant capacity, and has the benefit of protecting the liver.
How to Store Matsutake Mushroom
1. Wrap and cover fresh matsutake mushrooms with cabbage leaves and place them in a cool, damp place. This method can extend the freshness period to about 4 days.
2. Place them in the refrigerator's cold storage compartment, where they can be kept for about one week.
3. Freeze fresh matsutake mushrooms in the refrigerator. This method can preserve them for several months. When eating, thaw them with boiling water, because after thawing with boiling water, the matsutake mushrooms will not become mushy.
4. Slice fresh matsutake mushrooms and dry them in the sun; they can be preserved all year round.
5. Preserve them as salted matsutake mushrooms. The specific method is to boil the whole fresh matsutake mushrooms in boiling water for about 5 minutes, drain them, put them in a container, and sprinkle with table salt. The salt can further draw out the moisture in the matsutake mushrooms. The amount of salt used is such that the drawn-out solution tastes very salty. When eating, take out the matsutake mushrooms, rinse them several times with clean water, and they are ready for cooking.
Complete Collection of Matsutake Mushroom Recipes
1. Matsutake Mushroom Noodles
[Ingredients] Wild fresh matsutake mushroom, dried noodles, chopped scallion, shredded ginger, salt, a little light soy sauce, sugar, monosodium glutamate, sesame oil, and cilantro, each in appropriate amounts.
[Method] ① Clean the fresh matsutake mushroom and slice it. ② Pour an appropriate amount of oil into the pot, heat it, add the scallion and ginger and fry until fragrant, pour in a little light soy sauce, stir well, then pour in enough water. ③ After bringing to a boil over high heat, add the dried noodles and the matsutake slices. ④ After it comes to a boil again, turn to medium-low heat, cover with the lid, and cook until the noodles are done. ⑤ Finally, add an appropriate amount of salt and a little sugar, then turn off the heat. ⑥ Add a little monosodium glutamate, sesame oil and cilantro, mix well and serve.
2. Braised Willow Matsutake Mushroom with Winter Bamboo Shoots
[Ingredients] 100 grams of willow matsutake mushroom, 100 grams of winter bamboo shoots, 10 grams of dried small shrimp, 15 grams of ham, 40 grams of lard, 5 grams of starch, 2 grams of salt, 3 grams of soy sauce, 3 grams of vinegar, 4 grams of ginger, 4 grams of scallion, 4 grams of garlic, 2 grams of white sugar, 10 grams of vegetable oil, 1 gram of sesame oil.
[Method] ① Soak the willow matsutake mushroom and winter bamboo shoots in boiling water, then slice them. ② Heat oil in a wok until it is 60% hot, add the winter bamboo shoots, willow matsutake mushroom and ham (sliced), deep-fry briefly, then remove and drain off the oil. ③ Add garlic (minced), scallion (minced), ginger (minced) and dried small shrimp to the wok, then add the winter bamboo shoots, willow matsutake mushroom, ham and rice vinegar, stir-fry, then add salt, soy sauce, white sugar and stock, and simmer over low heat until the sauce is reduced to an appropriate amount. Thicken with 10 grams of starch (5 grams of starch mixed with water), finally drizzle in the sesame oil, stir-fry a few times and then transfer to a plate.
3. Matsutake Mushroom and Free-Range Chicken Soup
[Ingredients] 20 grams of dried matsutake mushroom, 500 grams of free-range chicken pieces, ginger slices, cooking wine, salt.
[Method] ① Soak the dried matsutake mushroom in warm water, change the water, and wash clean. ② Blanch the chicken pieces in water, then directly scoop them into a clay pot of boiling water, add ginger slices and cooking wine, bring to a boil, then turn to medium heat and stew. ③ After one hour, add the soaked matsutake mushroom, turn to low heat and continue stewing for one hour, and add an appropriate amount of salt 20 minutes before turning off the heat.
[Benefits] Benefits essence and strengthens the kidney, tonifies the stomach and intestines, and is delicious and easy to digest.
4. Matsutake Mushroom and Soft-Shelled Turtle Soup
[Ingredients] 20 grams of dried matsutake mushroom slices, one soft-shelled turtle (about 500-800 grams), refined salt, scallion sections, garlic slices, ginger slices, monosodium glutamate, pepper powder.
[Method] ① Soak the dried matsutake slices in warm water for 30-60 minutes and wash clean. ② Put the slaughtered, cleaned soft-shelled turtle into a pot, add ginger slices and an appropriate amount of clean water, bring to a boil over high heat, then move to low heat and simmer for about one and a half hours. Add the matsutake mushroom and stew for another 30 minutes until the soft-shelled turtle shell is tender and the meat is soft. Before removing from the pot, add refined salt, garlic slices, scallion sections, monosodium glutamate and pepper powder, and it is ready.
5. Pan-Fried Matsutake Mushroom in Butter
[Ingredients] 30 grams of button matsutake mushroom, 70 grams of flour, 10 grams of butter, 1 egg yolk, 1 teaspoon of salt, 2 teaspoons of cooking wine, 2 leaves of lettuce, 2 leaves of purple cabbage, 2 tablespoons of mayonnaise, 1 tablespoon of lemon juice, a little cheese powder and chili powder.
[Method] ① Soak the button matsutake mushroom in warm water for 30 minutes, let it fully rehydrate, then wash clean. Cut off the root, cut the button matsutake mushroom into two halves, and marinate with salt and cooking wine for 5 minutes. ② Wash the lettuce and purple cabbage, shred them and put them in a large bowl, add the mayonnaise, squeeze in the lemon juice and mix well. ③ Add the egg yolk and water to the flour to make a batter. Melt the butter over hot water, let it cool slightly, then pour it into the batter and stir until the batter is slightly runny, then coat the button matsutake slices with the batter. ④ Put butter in a flat-bottomed pan, melt it over low heat, then turn to medium heat, clip the button matsutake slices one by one into the pan and fry until golden brown on both sides. ⑤ Spread the mixed vegetables on the bottom of a plate, arrange the fried button matsutake mushroom on top, sprinkle with chili powder and cheese powder, and it is ready to eat.