These are among the most sought-after mushrooms you can forage in the wild. Although learning how to identify Matsutake mushrooms is not always easy. There are some lookalikes that can confuse you.
I’ve been a tree planter for many years now, I’ve had the opportunity to see Matsutake mushrooms numerous times. At first, you’re not always 100% sure that’s what they are but with experience, you’ll be confident every time you see them.
They have an interesting flavor and frankly, an amazing scent, kind of like a mix of cinnamon and pine.
I think any mushroom lover should go hunt for them, so I decided to share my knowledge and teach you how to identify Matsutake mushrooms.
In this guide, you can expect to learn the following:
- The Matsutake Mushroom Picking Season
- How to Identify Matsutake Mushrooms
- Where Matsutake Mushrooms are Found
- What Matsutake Mushrooms Taste Like
- How to Store, Clean and Cook Matsutake
Let’s get started!
The Matsutake Mushroom Picking Season
Matsutake, Tricholoma magnivelare, (the east coast species) have a late picking season. They usually fruit from the end of August to late October, sometimes past that, depending on the weather.
Although keep in mind that microclimates in your area affect the fruiting season, for example, you could find them earlier or later than that.
Factors like rainfall and weather affect when Matsutake mushrooms start to fruit. A good week of rain is always beneficial for any mushroom to spawn.
But the most considerable indicator that Matsutake are growing is the forest floor. Matsutake mushrooms grow in pine stands, usually spawning under piles of pine needles or moss. Areas thick with pine needles are good spots to check.
How to Identify Matsutake Mushrooms
Matsutake mushrooms have very sturdy thick stems, which are almost always hidden under the soil. The colors of the stem and cap range from a clear white to flaky brown.
Younger matsutake mushrooms have a veil going from the stem to the cap, while older Matsutake mushrooms lose their veils to reveal fine white gills underneath. The caps will usually grow into a round to egg-like shape.
The caps can grow as wide as 20cm, and the underground stems can measure up to 12cm long. Mature matsutake cap edges curl inward, not outward.
If you were to cut a Matsutake into two pieces, you would see the clear white flesh inside. Additionally, when you split matsutake stems apart, they break into a string-like texture.
True Matsutake (Tricholoma matsutake)
There are some matsutake lookalikes, here’s a few of the most likely you are to encounter. Let’s look at how you can tell them apart:
Matsutake Lookalikes – Swollen-stalked Cat (Catathelasma ventricosum)
Matsutake and Swollen-stalked cat can grow in the same area, which makes them easy to confuse. There are some things you can look at to tell them apart though:
- The Gills: Matsutake gills stop abrutly at the stem, but swollen-stalked cat gills run down the stem, as seen in the photo above.
- The Smell: Matsutake mushrooms have a distinct smell, similar to a spicy cinamon with a bit of pungyness.
- The Firmness: Not many mushrooms are as firm as matsutake, you wouldn’t be able to crush the stem of a matsutake easy with your fingers.
Swollen-stalked cat are not poisonous though, they are perfectly edible but the flavor isn’t as good as matsutake.
Matsutake Lookalikes – Smith’s amanita (Amanita smithiana)
To the untrained eye, one could also mistaken smith’s amanita for Matsutake. It’s important not to mistaken them because amanita smithiana are toxic and will destroy your liver! Here’s how you can tell them apart:
- Smith’s amanita stems aren’t as sturdy as matsutake, they will shatter if you put enough pressure on them.
- Matsutake stems break into stringy strips while amanita doesn’t.
- Mastutake stems are usually widest just under the cap and gills, while amanita is widest at ground level.
- The veil under the matsutake gills are more like a membrane while smith’s amanita veil is powdery and breaks into small pieces.
Where Matsutake Mushrooms are Found
American Matsutake mushrooms are quite elusive, but first there’s something you need to know.
Matsutake mushrooms are special, they are mycorhizal which means they have a symbiotic relationship with trees. Picking them in excess will really damage a forest ecosystem.
Always leave some in every patch you find to let the spores propagate.
Now if you want to find Matsutake, it’s good to know they prefer to grow in sandy soils. Not every forest has sandy soil for a base so if the spot you’re at isn’t sandy, you probably won’t find them there.
The majority of Matsutake are spotted mostly buried under the soil, with only the cap showing. They can be hidden under moss or piles of pine needles.
Look for a hump around trees, a pile of pine needles slightly lifted from the soil is a tale-tale sign that matsutake are under it.
Matsutake mushrooms are also called ‘pine mushroom’. That’s because their symbiotic relationship is with a specific other organism, pine trees.
Look for sandy pine tree stands, that’s definitely the prime spot for matsutake to grow. If you find a mushroom that looks like matsutake, ask yourself this: Is it growing in a pine tree stand? Is this area’s soil mostly sandy?
What Matsutake Mushrooms Taste Like
When freshly picked and cooked, matsutake flavor is hard to describe. It’s unique on its own which means you really need to taste it yourself.
The best part about matsutake is the aroma, they really add fragrance to dishes. Fresh matsutake mushrooms are much tastier than store-bought ones.
How to Store, Clean & Cook Matsutake Mushrooms
How to Store Freshly Picked Matsutake
Storing Matsutake mushrooms correctly is important to keep them in good condition. You never want to store them in a sealed plastic bag or container.
The best option is a brown paper bag or a container with a clean towel over it. Doing this will ensure you control the moisture and prevent any molds from growing.
Place in a dark, cool place until ready to cook.
How to Clean Matsutake
Before you can eat them, you need to clean the mushrooms. As a general rule of thumb, not just with Matsutake but any other mushroom, you don’t want to run water on them.
If you take your mushrooms to the sink and clean them in running water, they will absorb water and puff up. The true flavor of the Matsutake will be much milder.
What you want to do is take a clean hand cloth and gently rub off any dirt from the Matsutake. A clean little brush is also handy to get into the cracks. That’s really all you need to do, they will cook much better if they’re not wet.
How to Cook Matsutake
Where I work, we live in camps in the northern boreal forests. This far away from civilization means we have to cook all our food ourselves. But thankfully, there are some wonderful cooks that work with us, and they’ve taught me the secrets to cookingMatsutake to perfection.
Here’s what you want to do:
- Step 1: Heat up some oil in a pan until it’s quite hot, but not so hot that it smokes (canola or olive oil)
- Step 2: Place the sliced mushrooms in the pan and let them fry until they get golden, flip on other side.
- Step 3: When this is done, add in some chopped shallots and toss.
- Step 4: Finally, deglaze the pan with white wine and lower the heat, simmer for a bit.
- Step 5: That’s it! By now it should smell delicious, final touch is to add a bit of butter with salt + pepper. Enjoy!
That’s it! That should have covered everything you need to know to find Matsutake yourself to enjoy these wonderful mushrooms.
But if you have additional questions, write them down below and I will do my best to answer!
Interested in medicinal plants? Learn about medicinal plants you can forage in our guide.