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Matsutake Mushrooms grow under pine trees in Asia, in Mexico and even in the Pacific Northwest of North America. In the Pacific Northwest, they grow quantities large enough even to export to Japan, where they are very popular.
The mushrooms have short stalks and can be white or brown, with rusty coloured blotches.
They are harvested from the wild by hand by rocking them to loosen them (if cut instead, they have a far lower value).
Deer love them, and fly maggots and worms often infest them.
Attempts to domesticate them have proved unsuccessful as of 2004.
The mushrooms have a firm, chewy texture, and a spicy, clean smell and taste. They are very expensive.
Cooking Tips
The unique taste can be destroyed by frying. They are better roasted or grilled.
Storage
Freezes well, but dries poorly -- loses all its aroma.
Language Notes
Matsutake means "pine mushroom" in Japanese. "Armillaria ponderosa" is the older scientific name for it.
Also called:  White Matsutake Armillaria ponderosa, Tricholoma magnivelare (Scientific Name)
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