Can you imagine a treasure growing right beneath your feet that smells like a mix of cinnamon, damp earth, and fresh pine? That’s the matsutake, a mushroom in Japan considered almost as valuable as gold.
What is the matsutake and where will you find it?
Matsutake (pronounced “mat-su-TAH-keh”) lives in symbiosis with pines: the tree provides shelter and nutrients, and the mushroom helps the pine absorb water and minerals. It loves soil covered in fallen needles in temperate forests—so finding it is like a treasure hunt under the leaf litter.
Why is everyone talking about its aroma?
Forget the typical “mushroom” smell. Matsutake unleashes a fragrance many describe as “cinnamon with a green twist” or “pine freshly cut after the rain.” Just sniff a fresh slice to understand why high-end chefs covet it.
Interesting properties
- Low in calories, big on flair: brings forest flavor without packing calories.
- A fiber and protein boost: it won’t replace a steak, but it adds nutrients with personality.
- Antioxidant touch: provides compounds that help protect your cells from daily stress.
Best of all, you get to enjoy its signature aroma guilt-free.
A look at its history and a fun anecdote
Matsutake has graced Japanese tables for centuries. During the shogunate, these mushrooms were paid as tribute to the imperial court—sometimes carried in palanquins so their delicate scent wouldn’t escape on the journey!
Here’s a curious anecdote: after World War II, wood shortages forced pickers into remote Hokkaido forests. There, they found astonishingly large variants—one weighed nearly half a kilo—and prices soared so high that one picker sold his find for what would be about €1,200 today.
Where to buy matsutake with confidence
- Gourmet shops and specialized markets: in big cities you’ll often find seasonal mushroom sections. In Spain, look in Madrid or Barcelona markets between September and November.
- Certified online sales: some mycology platforms ship refrigerated specimens directly from Japan or Canada; make sure they carry quality seals and freshness guarantees.
- Local pickers’ cooperatives: regions like Galicia or Navarra are starting to organize direct-to-public autumn sales.
How to incorporate it into your cooking without fuss
- Aromatic rice: pieces of matsutake with a splash of mild soy sauce and a bit of mirin. Cook together and voilà.
- Quick pan-sear: thick slices with a drizzle of olive oil and a pinch of salt. Five minutes and you’re done.
- Autumn soup: a gentle broth (chicken or vegetable), matsutake strips, and a touch of chives. Warm, comforting, and aromatic.
To wrap up…
Matsutake is more than just a mushroom: it’s a sensory journey to the heart of the forest and a gem with its own story. At Fungi natu we want you to enjoy it hassle-free, always respecting its origin and magic. Ready to give it a try? Your nose will thank you!
Producer shiitake log
Oak log from sustainable forest management, producer of organic shiitake mushrooms. Incubated for at least 14 months, so that when it arrives it is ready to produce the best mushrooms in your own home. 2-3 years of production.