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I was at Mitsuwa tonite to stock up on udon and ramen, and noticed Matsutake mushrooms for sale at I think $59.99 or $69.99 a pound.

Are they worth that price? What do you do with them? I've seen a few recipes online where they're added to rice, or broiled, chopped and stuffed into chicken... but can anyone tell me what makes them worth the price?

I vaguely remember Japanese people telling me about the health benefits of Matsutake, or was it Maitake Mushrooms? I was similarly shocked when I was in Japan and noticed a prepackaged bunch of mushrooms selling for about $300, just sitting there in the produce section.

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there's food, and then there's food

I first learned of these mushrooms from watching "Iron Chef" years ago. My understanding is that the price is based on the fact that they cannot be cultivated and therefore must be hunted for in the wild. Also, matsutake mushrooms are said to have a powerful, unique flavor. Ther're used in a variety of kinds of japanese dishes.

I picked up a few Matsutake mushrooms from Mitsuwa yesterday, $60 something a lb.

A friend who lives in Japan had raved about them to me years ago, I recalled the conversation only when I saw the Matsutake yesterday at Mitsuwa (I had never seen them anywhere up until this point).

I prepared them using this recipe (I used oven):
http://napavalleyregister.com/lifestyle ... 03286.html

I contacted that friend from Japan and he suggested slicing each mushroom lengthwise to create about 5 slices from one mushroom. Grill them lightly maybe sprinkling a tiny bit of salt. The when still warm dip in soy sauce.

Here are some other ideas: http://www.mssf.org/cookbook/matsutake.html

I don't personally think they are worth the price (at least with the preparation I did), but I am going to go back & get some more to be able to try my friend's preparation.

With the prepartation we did, we found the mushrooms to be steaklike (portobello like) in texture, with some aromatic tinge to them. Delicious no doubt, just not $60lb+ delicious.

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I did absolutely nothing and it was everything I thought it could be.

I'm not sure I'd go near these with soy sauce--too strong. From everything I've read, grilled very lightly with a splash of some kind of acid nearby (not necessarily on them) is the best route to take to preserve the aroma and make the most of the flavor.

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“The problem with people who have no vices is that generally you can be pretty sure they’re going to have some pretty annoying virtues.” Elizabeth Taylor

I have tried many Japanese prepreations for these mushrooms and I was just not impressed by the supposed 'piney' aroma' or whatever. I think its more cultural and seasonal importance of which the Japanese have many.-Dick

The rice mentioned above is for me a perfect way to enjoy. We recently had shabu-shabu at a friends house and one of the items was Matsutake mushrooms. After all items were poached and eaten we added the remaining rice to the remaining broth and cooked until the bottom was crispy and all liquid was absorbed. This was by far the best and most intense Matsutake flavor I have even had and my mouth waters thinking about it.

Regards,

Bourbon