Grilled matsutake

Grilled matsutake

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

This is another recipe worked out with my Japanese friend Miho. When I asked her about the principles of Japanese food, she said the most important aspect was the freshness of the ingredients (although various dried items are used mainly for flavour), followed by presentation and the look of the dish, followed by taste, flavour and, but no less important, texture.

This is possibly the simplest of all the recipes, although it has a great deal of sophistication. Naturally you start by getting hold of the matsutake, the wild variety of which costs about £500 per kilo! (Even the cultivated are quite expensive.) But the rest of the ingredients are very cheap!

Ingredients

Quantity Ingredient
8 matsutake mushrooms, depending on size
2 tablespoons soy sauce
1 lemon, juiced

Method

  1. Preheat a grill or barbecue. Wipe any dust off the matsutake. Clean with kitchen paper. Do not use water because this washes away aroma and flavour.
  2. Cut the hard tip off the stem. Tear each mushroom into 2–4 pieces, depending on size, starting from the stem, which will split up to the cap, leaving a sort of network of tender filaments.
  3. Grill on each side for 1–2 minutes. Either sprinkle with a ‘vinaigrette’ made from the soy and lemon juice, or dip the mushrooms into a bowl containing the liquid. It’s that simple.

Note

  • I have tried to use other mushrooms in a similar way, but it seems that this is the only one to have this special filament structure.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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