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Matsutake is a highly prized mycorrhizal edible mushroom that is found in Asia, Europe, and North America. It is known for its distinct spicy-aromatic odor.
How to Identify
- Cap
- The cap is convex to flat, with a dry, fibrous surface. The color ranges from light brown to reddish-brown.
- Gills
- The gills are white to cream, crowded, and slightly decurrent.
- Stem
- The stem is stout, white to light brown, and often has a ring or ring zone.
- Flesh
- The flesh is firm and white.
- Fruiting body
- The fruiting body is typically medium to large in size.
- Habitat
- Matsutake grows in association with specific trees, such as pine, oak, and hemlock.
Key Facts
- Cap surfaces: Dry, fibrous
- Growth Form: Solitary to scattered
- Spore Print: White
- Body color: Light brown to reddish-brown
- Odor: Spicy-aromatic
- Flesh bruises: Does not typically bruise
- Height: 5-20 cm
- Cap Diameter: 5-20 cm
- Nutrient gathering: Mycorrhizal
Safe
SafeMatsutake is not toxic and is considered a choice edible mushroom.
Quick Check
- Odor: Distinct spicy-aromatic odor
- Fruiting: Autumn
- Substrate: Soil, associated with specific trees
Where to Find
Asia
Found in Japan, Korea, and China, often under pine trees.
North America
Found in the Pacific Northwest region of the United States and Canada, associated with pine and hemlock.
Finding Tips
Look for specific tree associations
Search for matsutake near pine, oak, or hemlock trees.
Check well-drained soils
Matsutake prefers well-drained, sandy soils.
Similar Species
Tricholoma magnivelare
Tricholoma
Also known as: American Matsutake
Scientific Classification
- Phylum
- Basidiomycota
- Class
- Agaricomycetes
- Order
- Agaricales
- Family
- Tricholomataceae
- Genus
- Tricholoma
Storage Information
- Max Temperature: 2
- Freezing duration: 3 months
- Min Temperature: -4
- Refrigeration: 1 week
How to Clean
Gently brush off any dirt or debris from the cap and stem. Avoid washing unless necessary, as matsutake can absorb water.
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