Matsutake
Tricholoma magnivelare
Do not eat any fungi that has not been properly identified by a qualified professional, some are DEADLY when ingested. All edible wild fungi MUST be cooked.
Matsutake mushrooms are also known as White Matsutake, American Matsutake or Pine Mushrooms. Until recently, the name Tricholoma magnivelare described all matsutake mushrooms found in North America. Since the early 2000s, molecular data has indicated the presence of separate species in the prior group, with only those found in the Eastern United States and Canada retaining the name Tricholoma magnivelare. In western U.S. and Canada they are called Tricholoma murrillianum. Foragers that collect these are like morel hunters in that they are secretive about their stands and their methods of finding them. Matsutake mushrooms are an excellent source of vitamin D, vitamin B3, copper, and potassium. Matsutake mushroom has a long history as a prized delicacy in Japanese cuisine. It's an ingredient that's steeped in cultural significance and symbolism.
Type
Distinguishing Features
Matsutake mushrooms, highly valued for their unique aroma and culinary applications, can be identified by some key features. They are quite firm and you should not be able to crush the stipe of a pine mushroom between your fingers. The flesh of the matsutake mushroom is robust. A key identifier is its distinctive scent, often described as funky, sweet, and a bit like cinnamon. The cap grows anywhere from 5 to 20cm (2 to 8"); starts off white as it emerges from the duff. It becomes tannish with reddish brown scales.
Height
The stipe (stem) grows 5 to 15cm (2 and 6"). Although the stem can be long, much of the brown-scaly stem features a flaring ring and it is under ground. The stipe can be 2 to 5cm (3/4 to 2") wide.
Habitat
Matsutake mushrooms grow under trees and are usually concealed under litter on the forest floor. They are mycorrhizal with hard pines (those with needles in bundles of 2 or 3), including red pine, jack pine, and pitch pine and with eastern hemlock. They can growing alone, scattered, or gregariously. Matsutake grows in soil called podzol, a grey clay, sandy layer of soil. It is common in colder conifer woods. The podzol layer is the third layer below a needle layer and a thin humus layer. Look for humps in the duff where they are popping up but not yet showing. These are likely to be the best ones with caps still unopened. There could be several if you find one. They are often found in long lines, circles or arcs. They may only pop out of the ground slightly even when mature.
Spore Print
White.
Season
Autumn.
Gills
Gills are close together, attached, whitish becoming tan as it ages. Gills stain pinkish brown when bruised.
Edibility
Matsutakes have a strong, spicy odor yet taste slightly sweet, almost cinnamon-like. They will keep up to ten days when stored in a paper bag in the refrigerator and will keep up to a year when frozen. Matsutake mushrooms pair well with green onions, onion, garlic, ginger, poultry, fish, cabbage, carrots, celery, snow peas, broccoli, zucchini, potatoes, nori, rice, dry sherry, mirin, sake, tamari, and lemon juice.
Other Name
Pine Mushroom.
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