Matsutake is a natural rare and valuable edible mushroom, known as the king of fungi, there is no precedent for successful artificial cultivation. Matsutake mushroom grows in the cold temperate zone above 3500 meters above sea level, the growth environment is extremely demanding, it can only grow in the primary forest without any pollution and human intervention, the growth process is extremely slow, generally take 5-6 years to grow.
Matsutake is rich in nutrients and contains various active substances such as protein, fatty acids and a variety of amino acid vitamins. Matsutake contains matsutake polypeptides, matsutake alcohol and pine can play a good role in increasing immunity. According to relevant Japanese information reports, the anti-cancer effect of Matsutake mushrooms can reach more than 90%.
How to identify the quality of matsutake mushrooms
The preciousness of matsutake is fresh, only fresh matsutake can maintain complete nutrition and delicious taste The fruiting body of matsutake mushrooms from excavation to maturity usually takes only 7 days, and after the fruiting body matures for 48 hours, matsutake mushrooms will age rapidly, and the old mushrooms only have gastronomic value. Because how much it can grow in the same time is determined by the amount of nutrients in the soil and the quality of the hyphae, the larger the matsutake mushroom, the better the nutrition
Matsutake cleaning method The brown mushroom coat on the surface of the matsutake mushroom is nutritious, do not shave off all the fungus coatings, as long as it is gently wiped clean, only need to gently scrape off the root sediment with a spatula before eating, and then rinse quickly with water and dry it with absorbent paper
Note: Do not soak fresh matsutake mushrooms with water because the taste of matsutake mushrooms will be greatly reduced after absorbing water
Matsutake mushroom feeding method
1. Matsutake sashimi, slice the matsutake mushroom, dip it in a little Japanese soy sauce (you can add a little mustard) to enjoy the fresh aroma of matsutake, slightly with a tough and crisp feeling.
2. Fry matsutake mushrooms in butter; wash the slices of matsutake mushrooms, put the butter into a frying pan, melt over low heat, fry over low heat until golden brown on both sides, sprinkle with a little salt, strong matsutake aroma and butter aroma.