Matsutake Gourmet

Chicken Soup with Matsutake Mushrooms

Ingredients

200g of matsutake mushrooms, one chicken (about 1500g), ginger, green onion, salt, cooking wine.

Steps

1. Clean the matsutake mushrooms, slice and set aside; three yellow chicken slaughtered, de-feathered, de-gutted, cleaned, cut into pieces and set aside.

2. Blanch: Blanch the chicken pieces in boiling water to remove blood and impurities, fish out and drain.

3. Stewing: add appropriate amount of water in the pot, put the blanched chicken pieces, ginger, scallion, add cooking wine, boil over high heat and then turn to low heat to simmer.

4. Add matsutake mushrooms: when the chicken is stewed until half-cooked, add slices of matsutake mushrooms and continue to stew over low heat for about 1 hour

5. Seasoning sauce: finally add the appropriate amount of salt to season, stew until the chicken is cooked through, the soup can be out of the pot.

Roast Pork with Matsutake Mushroom

Ingredients

500 grams of pork, 100 grams of matsutake mushrooms, green onion, ginger, star anise, cinnamon to taste, soy sauce, dark soy sauce, sugar, salt to taste.

Steps

1. Handle the ingredients: cut the pork into cubes, clean and slice the matsutake mushrooms; cut the scallions into pieces and set aside the ginger slices.

2. Blanch: Blanch the pork cubes in boiling water to remove blood and impurities, drain.

3. Sauté: Heat oil in a pan, add sugar and stir-fry until red, add the pork pieces and stir-fry for color. Add ginger, scallion, star anise and cinnamon and stir-fry.

4. Add matsutake mushrooms: add sliced matsutake mushrooms to the pot and stir-fry well with the pancetta.

5. Seasoning sauce: add the appropriate amount of soy sauce, soy sauce, salt to taste, add the appropriate amount of water, high heat boil and then turn to low heat and slowly simmer until the meat is cooked through, the soup can be thickened out of the pot.

Steamed Egg with Matsutake Mushroom

Ingredients

4 eggs, 50g matsutake mushrooms, salt, soy sauce, sesame oil, a little green onion.

Steps

1. Handle the ingredients: clean the matsutake mushrooms and cut them into thin slices; beat the eggs in a bowl and add the right amount of salt and mix well.

2. Steam preparation: Spread a layer of matsutake mushroom slices in a steamer bowl, then pour in the whisked egg mixture, make sure the matsutake mushroom slices are evenly distributed in the egg mixture.

3. Steam: Place the bowl in a steamer and steam over high heat for about 10-15 minutes, until the egg mixture is set and the matsutake slices are cooked through.

4. Season to taste: Remove the steamed egg with matsutake mushroom, sprinkle with chopped green onion, drizzle with soy sauce and sesame oil and serve.

Sauteed matsutake mushrooms in butter

Ingredients

Several slices of matsutake mushrooms, unsalted butter to taste, salt and black pepper to taste, a pinch of thyme or Italian spice mix (optional).

Steps

1. Handle the ingredients: clean the matsutake mushrooms and gently absorb the water with kitchen paper towels to ensure the surface is dry.

2. Sautéing: Add appropriate amount of butter to a pan and heat over low heat until the butter melts. Gently place the sliced matsutake mushrooms into the pan and sauté for about 1-2 minutes on each side until the surface is golden brown. Gently press the slices with a spatula to absorb the butter.

3. Season: Sprinkle the matsutake slices with salt and black pepper to taste, and add a pinch of thyme or Italian spices if you like.