Complete Guide to Matsutake Mushroom Recipes: Learn a Variety of Home-Style Cooking Methods at Once

Matsutake mushroom is a pure natural, rare and precious edible fungus, hailed as the "king of mushrooms". It has a distinctive rich aroma, a texture like abalone, and is extremely smooth and refreshing. Its nutritional and medicinal value is extremely high, with various benefits such as boosting immunity, fighting cancer and tumors, treating diabetes and cardiovascular diseases, anti-aging and beautifying, promoting gastrointestinal health and protecting the liver. Let's take a look at the complete guide to matsutake mushroom recipes below!

Matsutake Mushroom and Free-Range Chicken Soup

[Ingredients] 20 g dried matsutake mushroom, 500 g free-range chicken pieces, ginger slices, cooking wine, salt.

[Method] 1. Soak the dried matsutake mushroom in warm water until rehydrated, change the water, and wash clean. 2. Blanch the chicken pieces in water, then scoop them directly into a clay pot of boiling water, add ginger slices and cooking wine, bring to a boil, then turn to medium heat and simmer. 3. After one hour, add the soaked matsutake mushroom, turn to low heat and continue simmering for one hour, then add an appropriate amount of salt 20 minutes before turning off the heat.

[Benefits] Benefits essence and strengthens the kidneys, nourishes the stomach and intestines, and is delicious and easy to digest.

Matsutake Mushroom and Soft-Shell Turtle Soup

[Ingredients] 20 g dried matsutake mushroom slices, one soft-shell turtle (about 500-800 g), refined salt, scallion sections, garlic slices, ginger slices, monosodium glutamate, pepper powder.

[Method] 1. Soak the dried matsutake mushroom slices in warm water for 30-60 minutes and wash clean. 2. Put the slaughtered, cleaned soft-shell turtle into a pot, add ginger slices and an appropriate amount of clear water, bring to a boil over high heat, move to low heat and simmer for about one and a half hours, add the matsutake mushroom and stew for about another 30 minutes until the 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.

Pan-Fried Matsutake Mushroom in Butter

[Ingredients] 30 g button mushroom (Agaricus blazei), 70 g flour, 10 g butter, 1 egg yolk, 1 tsp salt, 2 tsp cooking wine, 2 lettuce leaves, 2 purple cabbage leaves, 2 tbsp mayonnaise, 1 tbsp lemon juice, a little cheese powder and chili flakes.

[Method] 1. Soak the button mushroom in warm water for 30 minutes, wash clean after fully rehydrating. Cut off the root, cut the button mushroom in half, 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 mayonnaise, squeeze in lemon juice and mix well. 3. Add 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. Coat the button mushroom 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 mushroom slices into the pan one by one and fry until golden brown on both sides. 5. Spread the mixed vegetables on the bottom of a plate, arrange the fried button mushroom on top, sprinkle with chili flakes and cheese powder, and it is ready to eat.

Charcoal-Grilled Matsutake Mushroom

[Ingredients] 400 g steak, 50 g willow matsutake mushroom, 15 g pear, 10 g lemon juice, 10 g salt, 30 g soy sauce, 15 g sesame oil, 2 g pepper, 45 g spicy barbecue sauce.

[Method] 1. Cut the whole thick steak into thin slices. 2. Marinate the steak with pear juice, lemon juice, sesame oil and black pepper for about 30 minutes. 3. Wash the matsutake mushroom, gently scrape off the outer skin with a knife, and season with salt and soy sauce. 4. Take one steak slice and spread it out, place a seasoned matsutake mushroom in the middle, then roll the steak around the matsutake mushroom and brush the surface with barbecue sauce. 5. Wrap all the matsutake mushroom steak rolls in aluminum foil and put them in a preheated oven. 6. Bake at 180°C for 20 minutes, turning once halfway through.

Braised Willow Matsutake Mushroom with Winter Bamboo Shoots

[Ingredients] 100 g willow matsutake mushroom, 100 g winter bamboo shoots, 10 g dried shrimp, 15 g ham, 40 g lard, 5 g starch, 2 g salt, 3 g soy sauce, 3 g vinegar, 4 g ginger, 4 g scallion, 4 g garlic, 2 g white sugar, 10 g vegetable oil, 1 g sesame oil.

[Method] 1. Soak the willow matsutake mushroom and winter bamboo shoots in boiling water, then slice them. 2. Heat oil in a pot to 60% heat, add the winter bamboo shoots, willow matsutake mushroom and ham (sliced), fry briefly, then remove and drain off the oil. 3. Add garlic (minced), scallion (minced), ginger (minced) and dried shrimp to the pot, then add the winter bamboo shoots, willow matsutake mushroom, ham and rice vinegar, stir-fry, then add salt, soy sauce, white sugar and stock, simmer over low heat until the broth is reduced to an appropriate amount, thicken with 10 g starch (5 g starch mixed with water), finally drizzle in sesame oil, stir-fry a few times, and it can be plated.