Fresh Matsutake Mushrooms

Fresh Matsutake Mushrooms are one of the most prized wild mushrooms of the fall season. Known for their unmistakable spicy, pine-like aroma and firm, meaty texture, matsutakes have been treasured for generations—especially in Japanese cuisine.

Their unique fragrance is often described as a combination of pine, cinnamon, and warm spices, with an earthy flavor that becomes even more aromatic when cooked.

Matsutake mushrooms are best prepared simply so their distinctive flavor can shine. Slice and grill them, sauté with butter or olive oil, add them to soups and rice dishes, or prepare traditional Japanese favorites such as matsutake gohan and sukiyaki.

Product Highlights

• Fresh, seasonal matsutake mushrooms

• Distinctive pine and warm-spice aroma

• Firm, substantial texture

• Excellent for grilling, sautéing, soups, hot pots, and rice dishes

• Highly prized in Japanese and Pacific Northwest cuisine

• Limited seasonal availability

How to Prepare

Matsutake mushrooms should be cleaned gently to preserve their aroma and texture. Brush or wipe away any dirt and trim the very bottom of the stem as needed. Avoid soaking them in water.

For the best flavor, slice and cook lightly. Matsutakes pair beautifully with rice, seafood, poultry, butter, soy sauce, miso, and simple broths.

Storage

Fresh matsutake mushrooms are highly perishable. Keep refrigerated and use as soon as possible after arrival for the best aroma, texture, and flavor.

Please Note

Because these are a fresh, naturally harvested product, size, shape, color, and appearance will vary from mushroom to mushroom. Availability is limited and dependent on the seasonal harvest.

Fresh matsutake season doesn’t last long—enjoy this exceptional wild mushroom while supplies are available.