How do you eat matsutake mushrooms? Sharing a few simple home-style recipes

How do you eat matsutake mushrooms? Matsutake, also known as pine mushroom, is a precious edible fungus with extremely high nutritional value and a delicious taste. When cooking, just one or two slices bring out the fresh fragrance of the pine forest and the savoriness of the fungus. Modern research has found that matsutake can whiten the skin while helping skin tissues run smoothly, making the skin truly healthy and fair.

Fresh matsutake

Fresh matsutake, or matsutake kept for no more than 24 hours, is best eaten this way and has the best texture. Wipe the matsutake clean with a clean white towel, and trim off the root at the bottom with a knife. Do not wash it with water, as it will lose the matsutake's aroma. The root is also very precious, so do not cut it all off in one go; then cut into slices of suitable thickness. From below the cap, use your hands (or a small knife) to tear off the matsutake's skin until the entire stem has no outer skin. Wipe the cap clean with a slightly damp white towel and it is ready to use.

Dried matsutake

Rinse dried matsutake clean with water first, soak briefly, then wash again with water and squeeze out the excess water. The other preparation steps are the same as above.

Tips

Matsutake is a medicinal fungus with special therapeutic effects. According to records in medical literature, matsutake has the effects of strengthening the body, benefiting the stomach and intestines, relieving pain, regulating qi and resolving phlegm, and expelling parasites. Modern medical research believes that matsutake has a thick fruiting body, with a protein content as high as 17%, and contains 8 essential amino acids for the human body, as well as rich vitamin B1, B2 and vitamin C. Matsutake has tender flesh and a rich aroma. In ancient Japan, it was a precious tribute presented by commoners to the emperor and nobles.