Comments on: Cooking Matsutake Mushrooms

By: Stuffed Matsutake Mushrooms | The Earthy Delights Blog

Stuffed Matsutake Mushrooms | The Earthy Delights Blog — Wed, 25 Jan 2012 17:47:24 +0000

[...] bread crumb stuffing used in this recipe. According to my friend Hank Shaw, of the notable blog Hunter Angler Gardener Cook, matsutake mushrooms can benefit from a little acid flavor, so I decided to use sourdough bread [...]

By: Stuffed Matsutake Mushrooms | Earthy Delights

Stuffed Matsutake Mushrooms | Earthy Delights — Fri, 01 Oct 2010 16:28:27 +0000

By: Lucy

Lucy — Tue, 22 Dec 2009 04:05:30 +0000

I recently came accross your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.

Lucy

By: Peter

Peter — Fri, 18 Dec 2009 01:05:27 +0000

I’ve been messing with these, too- but maybe with less scientific rigor. I did a Japanese-style clear broth and added both pan-caramelized and raw, shaved matsutake to it with good effect and nice contrast. Broiling them with pine needles and the barest dusting of 5-spice worked really well, though grilling would have been better. I need to get more serious about hunting them myself, since I can only get them in the city for a lot of money.

By: hank

hank — Wed, 16 Dec 2009 16:39:08 +0000

Arica: So happy you like the site! I would really love to hear more about how your family cooks game, too! Most of my experience is through Western cooking, so the more I can learn about Asian techniques the better.

Lang: I agree with you on the “no cream” thing with matsutakes, but not on the “no Western” thing. I found them really, really good with the olive oil, fleur de sel and rosemary skewers — so Italian and I bet Greek would be better routes than French.

I think you are right: the key is simple.

Jaden: OK, so how the hell do I get a Himalayan salt plate? I’ve seen them on Iron Chef and clearly need one…

By: Jaden

Jaden — Wed, 16 Dec 2009 01:30:38 +0000

I also love just frying them on a super hot hot Himalayan salt plate!

By: Josh

Josh — Wed, 16 Dec 2009 00:18:04 +0000

I could’ve taught you the “lesson learned”! Ii’m an Okie!

By: Lang

Lang — Tue, 15 Dec 2009 17:13:55 +0000

My take on the Top Chef Matsutake Fiasco: I was surprised to see the matsi in the basket, period. Seemed like a red herring to trick the chefs. Matsi is a very unique mushroom and deserves special treatment. If you're not careful it can overwhelm other ingredients. The problem with Kevin's dish is he tried to play the matsi off as a sideline rather than the main event. And I do agree he sliced it too thick. Take a look at these photos of matsi from my sukiyaki dish. The Japanese treat it very delicately, even when grilling. Which brings me to another point. I strongly prefer matsi in Eastern as opposed to western presentations. That singular aroma/flavor does not pair well with cream and butter and other staples of French-style cooking, IMO. Grilling, gohan & sukiyaki are my favorite ways to enjoy it. The simpler the better. Matsi can speak for itself. Great post, Hank! Good to see you getting deeper into the fungal kingdom. I look forward to our spring porcini & morel adventure.

By: Mark Tigges

Mark Tigges — Tue, 15 Dec 2009 06:08:15 +0000

I don’t blame you hank. Ironically, even though Food Network Canada SAID it was supposed to be the last episode tonight, they replayed last weeks episode. So, I’m not sure I feel cheated.