Clear Japanese Matsutake Soup Recipe

[Alan Rockefeller]

sk00byd0 and I found these Tricholoma magnivelare yesterday at Henry Cowell Redwoods State Park in Santa Cruz, CA. They smell really strongly of cinnamon. I have never found them before but I have smelled them at fungus fairs and have always been really suspicious of them.











I made two soups from them and they are really good!

They taste slightly mushroomy, and strongly of cinnamon and pine.

This is the Japanese style soup:



It is extremely easy to make and tasted amazingly good.

Here is the recipe (from this web page)

Ingredients:

Water (two cups per serving)
Salt
Matsutake (1/4th of a fresh mushroom for each serving)
Cilantro (a small handful for each serving)

Bring the water to a boil, salt until you can start to taste it, then added thinly sliced matsutake and boil them at a rolling boil for 2 minutes. Then take it off the heat and added chopped fresh cilantro and serve it immediately.

Its one of those clear Japanese soups, tasted strongly of cinnamon, somewhat of pine, and actually really good.



I also made a matsutake soup that has a whole bunch of cream and chicken broth other stuff in it, its also excellent but the simple one is ten times faster to prepare and tastes twice as good.

[junchieve]

Anything with cilantro and I'm game. Nice find.

[Shroomette]

Oops got me drooling ! I bet that is delicious thanks Alan for sharing the recipe gonna have to add that to my favorites and try it out.

[THE BIG OYSTER]

My last batch of matsutake, I cooked up marinated in teriyaki with rice. I found some more matsutake a couple of days ago and am going to try your recipe. My latest find was after the rains so they are a little weathered, perfect for a soup. I like simple, thanks for sharing.