Matsutake has a powerful spicy aroma, meaty texture and an indescribably complex flavor with notes of cinnamon and pine.

In New England they are found mostly under Eastern Hemlock in rich moist woods.

Cooking tips: The entire mushroom including the stem should be used. Slice thickly and sauté on medium heat  in a covered pan for 5-10 minutes with a neutral tasting oil or butter. Drizzle with soy sauce and a bit of citrus juice, or enjoy as is with a bit of salt. 

Latin Name: Tricholoma magnivelare

Season: September-October