This year seems to be an exceptionally good year for Matsutake. Antonio Carluccio once described it is a much-overrated mushroom but we dare to disagree. Just smell it! Pine, pine, pine. A unique mushroom. We tried making this soup with shiitake, but the result is not as refined, delicate and well-balanced. The key elements are of course the (home-made) dashi, the matsutake and the shrimps. Kamaboko (made from processed seafood) and Mitsuba (Japanese parsley) add colour (and some extra flavour) to the dish.
What You Need
- 0,5 l of Water
- 10 gram of Konbu
- 10 gram of Katsuobushi
- 75 gram of Matsutake
- 2 Shrimps
- Taru Sake
- Light Soy Sauce
If you want to serve a drink with the soup, then serve taru sake. This is a dry sake characterized by its refreshing taste and the wooden aroma of Yoshino cedar. A wonderful link to the matsutake. And if you bought a bottle of taru sake, then please use this sake for marinating the shrimps.
What You Do
With a damp cloth clean the matsutake. Be careful not to remove the skin. The root should be cut like a pencil. Clean the shrimps and cut lengthwise in two. Let marinade in two tablespoons of sake and transfer to the refrigerator for an hour. Gently warm the dashi, add a small tablespoon of sake and a similar quantity (or less) of soy sauce. Cut the matsutake in 8 similar slices and add to the soup. After a few minutes (depending on the size of the matsutake) add four slices of kamaboko and the shrimps. Taste and add some more soy sauce and or yuzu if needed. Serve immediately when the shrimps are ready. If available add some mitsuba.
Ingredients of Dashi with Matsutake and Shrimps © cadwu
Junmai Taru Sake © cadwu
Dashi with Matsutake and Shrimps © cadwu
A very special mushroom, to say the least. Well known throughout Japan, China and South Korea as a true delicacy. Matsutake smells like a pine wood forest and its taste is intense, aromatic, lasting and unique. As if you could taste Autumn.
It’s an expensive mushroom (around 110 euro per kilo) with very limited availability. But if you happen to find it, be sure to buy it. Between 75 and 100 grams is fine for two.
The Matsutake makes this into an unforgettable dish. It will bring you back to earth in a split second. Smell it, taste it and feel how satisfying and relaxing it is.
Best served with a dry sake. We prefer Junmai Taru Sake as produced by Kiku-Masamune. This fine sake is matured in barrels made of the finest Yoshino cedar. The aroma has indeed clear hints of cedar. The sake will clear your palate and allow for a more intense taste of the Matsutake.
What You Need
- 75 – 100 gram of Matsutake
- Some Spinach (preferably what is called the ‘wild’ version, cleaned and without the stem)
- Spring Onion
- Touch of Garlic
- Soy Sauce (reduced salt)
- Chicken Stock
- Olive Oil
- Sesame Oil
What You Do
Warm the chicken stock, add soy sauce, a touch of sesame oil and flavour with slices of ginger. Allow to stand on a low heat for 10 minutes. Taste and then remove the ginger. Clean the Matsutake and cut in small dices. The size you would like to eat them (Matsutake doesn’t shrink like many other mushrooms; it remains firm). Fry them gently in a skillet in some olive oil, no longer than 3 minutes, together with the thinly sliced white of the spring onion. Add the garlic. In parallel blanch the spinach in the liquid. Quickly drain the spinach and set aside. Reduce the liquid and taste. In parallel chop the spinach.
Put spinach on a plate, sprinkle the Matsutake over it and gently add some sauce.
Fresh Matsutake © cadwu
Ingredients of Matsu Take © cadwu
Matsu Take with Ginger and Spinach © cadwu