Pronunciation: [maht-soo-TAH-kay; maht-soo-TAH-kee]
This dark brown Japanese wild mushroom has a dense, meaty texture and nutty, fragrant flavor. It's available fresh from late fall to midwinter, usually only in Japanese markets or specialty produce stores. Canned matsutake are also marketed. These mushrooms can be cooked by a variety of methods including braising, grilling, steaming and frying. See also mushroom.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.