Grilled Matsutake
Matsutake have a unique, spicy-sweet odor often likened to Red Hots. When you think you've found yet anocher Russula brevipes, it pays to get down and take a closer look and sniff!
by Rene Seltzer
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Tricholoma murrillianum. © Christian Schwarz (CC-BY-NC) (from inaturalist.org, obs. 101514781)
Method
Clean the mushrooms with a mushroom brush or paper towel. Trim and discard tough stem ends
Slice the mushrooms lengthwise ¼ thick (preserving the cap and stem connection).
In a medium bowl, whisk the soy sauce, mirin wine and ginger.
Add the matsutake, and let stand at room temperature for 30 minutes.
Heat grill to medium-hot.
Remove the matsutake from the bowl, and reserve the soy mixture.
Bring reserved soy mixture to simmer in a small saucepan over medium heat, and allow it to reduce until almost syrupy (about 5 minutes).
At the same time, grill the matsutake slices in batches, until they're golden and start to curl (about 2 minutes per side).
Remove soy mixture from heat, and toss with grilled mushrooms.
Transfer matsutake to to serving bowl, sprinkle with green onions, and serve immediately.
Recipe contributed:
December
2000
Mirin is a sweet rice wine used for seasoning and glazing dishes such as teriyaki, yakitori, etc. It helps to reduce strong fish and meat odors, and counteracts the saltiness of soy sauce. There are a few types of mirin, so choose yours based on your alcohol and taste preferences:
Hon-mirin is considered true mirin, made of rice, koji, and distilled liquor (shochu), and natural sugars, and has about 14% alcohol.
Aji-mirin is more affordable, made of water, refined sugars, rice, alchol, and salt, usually closer to 8% alcohol.
Mirin-fu chomiryo is made from syrups, koji, and organic acids, and contains less than 1% alcohol.
Objective:
Appetizer
Total Time:
About an hour
Yield:
4 servings
Suggested Mushrooms:
- Matsutake (Tricholoma magnivelare, Tricholoma matsutake, Tricholoma murrillianum)
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Ingredients
10 small matsutake
½ Cups low-sodium soy sauce
¼ Cups mirin (sweet rice wine)
A 1" piece fresh ginger, finely grated
2 green onions, thinly sliced