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American Matsutake


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American Matsutake  Armillaria ponderosa   Pine Mushroom, White Matsutake, Japanese Armillaria, Matsutake (Japan)

The American Matsutake is commercially harvested from the northern interior of British Columbia to Mexico. In British Columbia, the harvest begins in August and September, moving generally from north to south and from high to low elevations. In the Pacific Northwest, the harvest generally ends in January in the coastal areas of northern California. In 1992, nearly 1 million pounds of American Matsutake were harvested.

.A valued mushroom in the orient the true Matsutake is quite expensive and used mainly as a flavoring agent in certain oriental dishes.  The American Matsutake is not the same but is a worthy replacement for the Japanese variety. It's pine aroma is pungent, so much so that it is said that you often smell these mushrooms in the woods before you see them.

Grade Standard
Number one grade cap tightly appressed to the stalk with portions of the veil visible
Number two grade cap is beginning to spread away from the stalk with the veil visible
Number three grade portions of the gills visible through the veil due to the cap pulling away from the stalk

Storage  Number one grade will keep for up to 14 days

Preparation  Broiled, roasted, as a flavoring agent in rice dishes, stir fried with complimenting flavors of ginger and soy

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Matsutake  


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