Estonia · Valga · Taheva

Tricholoma matsutake ?Alternative name:
Matsutake Mushroom
Tricholoma matsutake

July: The Matsutake Mushroom continues fruiting.

Photo Mushroom picking Cooking

Valuable edible mushroom. Highly valued in Japanese and Korean cuisines. Used in festive and traditional dishes.

Grows under coniferous trees, especially pines. Has a distinctive strong aroma and firm fleshy texture.

Collect in coniferous forests, especially under pines and firs Best picking time is from September to November

Carefully separate the mushroom from soil to avoid damaging mycelium. Avoid picking damaged or infested mushrooms.

Clean from forest debris and sand. Avoid heavy washing, better to gently brush off dirt. Used fresh, requires minimal processing.

Cap: Frying, baking, drying
Stem: Frying, stewing

Fried Matsutake (Frying)
Slice and fry in butter with salt

1. Clean and slice the mushroom.
2. Fry in butter until golden brown.
3. Season with salt and serve hot.

Dried Matsutake (Drying)
Dry for long-term storage and use in soups and rice dishes

1. Carefully clean and slice the mushroom.
2. Spread in a thin layer and dry completely.
3. Use after soaking in cooking.