When it comes to enjoying fall flavors, mushrooms are an obvious choice.
Although there are many varieties of edible mushrooms, generally they can be divided into saprobic fungi and mycorrhizal fungi. Saprobic fungi include wood-rotting fungi, which grow out of the trunks of living trees.
Most of the mushrooms that can be cultivated are saprobic fungi; they break down fertilizers and the trees on which they feed. Wood-rotting fungi include shiitake, maitake, nameko, enokidake, buna-shimeji, hiratake, and eringi. White mushrooms and Agaricus do not grow out of trees but are still considered saprobic fungi.
Contents:
- Matsutake Mushrooms
- Kinkatsu (A healthy life with microorganisms)
- How to cook Kinoko? (Mushroom Recipes)
Matsutake Mushrooms
“Matsutake” is definitely the king of mushrooms.
It is cherished by Japanese people, many of us eagerly await the arrival of fall because of it. Why is matsutake so fascinating?
In addition to its unique aroma, it has to do with the fact that matsutake can never be artificially produced.
Matsutake is a mushroom belonging to the class Basidiomycetes. It lives on the roots of Japanese red pine and grows wild on the ground in forests of red pine during autumn. (In cold regions, matsutake can be also found in spruce and hemlock forests.)
There are always trees near matsutake because mycorrhizal fungi, which produce matsutake, cannot live without these trees. Likewise, without mycorrhizal fungi, the trees cannot thrive. Therefore, you could say that matsutake and trees have a close, beneficial relationship. It is virtually impossible to create this symbiotic relationship artificially.
Moreover, matsutake cannot grow unless specific natural conditions are miraculously met. The environment must have just the right sunlight exposure, temperature, humidity, amount of soil microorganisms, and various other conditions. It can be said that the matsutake we eat were harvested after having beaten extremely difficult odds.
Japanese people can appreciate that, which may be why we’re fascinated by the aroma of this precious mushroom and anticipate the arrival of the season each year, when we can again savor its full flavor.
Kinkatsu (A healthy life with microorganisms)
Kinkatsu refers to a healthy way of eating based on fermented foods Japanese people have long incorporated into their diet many fermented foods produced by microorganisms. The health benefits of these fermented foods have recently garnered attention. Mushrooms are the only fungi that can be consumed as food. They are low in calories and rich in immune-boosting nutrients such as dietary fiber, vitamin Bs, vitamin D, beta-glucan, and ornithine. The dietary fiber in mushrooms can absorb cholesterol and lipids in the intestines and remove them from the body. At the same time, they help create a healthy intestinal environment by increasing good bacteria, which can improve the complexion. Because mushrooms are low-calorie but filling, you can eat as many as you want without guilt. Their crisp, meaty textures are fun and satisfying. There is no doubt that mushrooms can help maintain a healthy eating lifestyle.
How to cook Kinoko? (Mushroom Recipes)
Matsutake Risotto Recipe
Ingredients (Serves 2)
- 2.8 oz. matsutake mushrooms
- 5.3 oz. uncooked rice
- 1/4 onion
- 2 1/2 cups water
- 1 Tbsp. Nijiya Chuka Dashi (Chinese stock)
- 1 Tbsp. olive oil
- 1/5 cup white wine
- 1 tsp. butter
- 2 Tbsp. grated parmesan cheese
- Salt and pepper to taste
Cooking Directions
- Mince the onion and slice the matsutake mushrooms.
- In a saucepan, combine water, matsutoke, and Chuka Dashi. Bring to a boil; remove the matsutake and set aside.
- In a skillet, heat olive oil. Saute the onion until soft; add the rice (do not wash). Stir-fry until the rice becomes transparent. Add white wine and continue to stir-fry.
- Add the soup stock made in Step 2, a little at a time. Simmer until the liquid is reduced. Add the matsutake and cheese. Season with salt and pepper.
Homemade Nametake (Seasoned Enoki Mushrooms) Recipe
Ingredients
- 1 bog (7.0 oz.) enoki mushrooms
- 1 bog (3.5 oz.) shimeji mushrooms
- 5 shiitake mushrooms
Seasoing
- 4 Tbsp. shoyu (soy sauce)
- 4 Tbsp. sake (Japanese rice wine)
- 3 Tbsp. mirin (sweet rice wine)
- 1 tsp. sugar
- 4/5 cup water
- 1 tsp. Nijiya Wafu Dashi (Japanese stock)
Cooking Directions
- Cut off the roots of the enoki mushrooms; slice into three equal lengths and break apart. Cut off the base of the shimeji mushrooms and break apart; cut in half if too long. Cut off the base of the shiitake mushrooms and slice.
- In a saucepan, combine all the seasoning ingredients and the mushrooms. Simmer over medium heat for about 30 minutes, stirring occasionally.
*Place in a clean, airtight glass jar and stare in the refrigerator for up to 1 week.
Mushroom Potage Soup Recipe
Ingredients (Serves 4)
- 1 bag (3.5 oz.) shimeji mushrooms
- 1/2 bog (3.5 oz.) enoki mushrooms
- 3.5 oz. eringi mushrooms
- 1 potato
- 1/2 onion
- 1 garlic clove
- 1 1/4 cup chicken bouillon
- 1 cup and 2 tsp. milk
- 1 Tbsp. olive oil
- 1/2 tsp. butter
- 2 Tbsp. white wine
- 1/2 tsp. salt
- Pepper to taste
Cooking Directions
- Mince the garlic and slice the onion and potato. Cut off the bases of the mushrooms and cut the mushrooms into bite-size pieces.
- In a saucepan, heat olive oil and garlic over low heat. Once the aroma is released, raise the heat to medium and add the anion. Stir-fry well.
- Add the mushrooms and while wine, and stir-fry until the mushrooms are soft. Add the potatoes and continue to stir-fry.
- Add chicken bouillon and bring to a boil. Once the potatoes are tender enough to fall apart, turn off the heat and puree with a hand blender. (If using a regular blender, let the mixture coal a little first.)
- Heat the mixture again over medium heat and add milk. Season with salt and pepper and add butter at the end. Add a splash of heavy cream, if you like.
Mini Donabe Matsutake Rice (matsutake rice cooked in a small clay pot) Recipe
Ingredients (Serves 1 to 2)
- 1.8 oz. matsutake mushrooms
- 5.3 oz. rice
- 4/5 cup water
- 2-inch strip dashi kombu (dried kelp for making stock)
- 2 tsp. Nijiya Tsuyu Tennen (noodle sauce)
Cooking Directions
- Wash the rice and drain in a colander. Let stand for 20 minutes. In a small, single-serving clay cooking pot, combine the rice, water, and Tsuyu Tennen. Place the kombu strip on top and leave for 30 minutes.
- Slice the matsutake and add lo the clay cooking pot of Step 1. Cover and cook over medium heat until ii reaches a rolling boil. Lower the heat and simmer for 8 minutes. Raise the heat to high and cook for 30 seconds. Turn off the heat and let stand for 15 minutes before serving.
Marinated Mitsuba and Enoki Mushrooms Recipe
Ingredients
- 1/2 bag (3.5 oz.) enoki mushrooms
- 1 bag (1.8 oz.) mitsuba (Japanese wild parsley)
- 0.35 oz. Zasai (Chinese pickles)
- 1/2 green onion
- 1/2 Tbsp. shoyu (soy sauce)
Cooking Directions
- Cut off the roots of the enoki mushrooms and cut the stems in half. Cut the mitsuba into the same length as the mushrooms.
- Cook 1. briefly in boiling water and drain in a colander.
- Roughly chop the Zasai and green onions. Place in a bowl; add 2. and soy sauce, and marinate.
Mixed Mushroom Paste (with baguette) Recipe
Ingredients
- 1 piece (1.8 oz.) eringi mushroom
- 1/2 bag (l.8 oz.) shimeji mushrooms
- 1/2 bag (l.8 oz.) maitake mushrooms
- 1/4 bag (l.8 oz.) enoki mushroomms
- 4 shiilake mushrooms
- 2 garlic cloves
- 1 red pepper
- 3 Tbsp. olive oil
- 1 Tbsp. white wine
- 1 tsp. dried basil
- Salt and pepper to taste
Cooking Directions
- Cut off the bases of the mushrooms and slice into bite-size pieces. Slice the garlic.
- In a skillet, heat olive oil, garlic, and red pepper over low heat. Once the aroma is released, raise the heat to high. Add the mushrooms and stir-fry. Add white wine and continue to stir-fry.
- Add dry basil, salt, and pepper and stir-fry well. Once the mushrooms are tender, turn off the heat and allow to cool for a few minutes. Grind in a food processor to a slightly coarse texture.
- Spread the mixture over toasted baguette slices. Sprinkle with parsley, if you like.
*The paste can also be used in pasta sauce or soup.
Quick & Easy Mushroom and Nagaimo Gratin Recipe
Ingredients (Serves 4)
- 3.5 oz. king trumpet mushrooms
- 3.5 oz. shimeji
- 1 onion
- 4 sausages
- 2 eggs
- 7 oz. nagaimo
- 1/2 cup soy milk
- 2/3 tsp. salt
- A dash of pepper
Cooking Directions
- Cut stems off the shimeji and divide into sections. Cut the king trumpet mushrooms into 1/3-inch round slices.
- Slice the onion and cut the sausages into tiny pieces.
- Remove fibrous roots from the nagaimo, and grate with skin on. Combine the nagaimo with the soy milk, salt, pepper, and eggs. Add the sausages.
- Arrange the mushrooms and onion in an ovenproof dish. Pour in the nagaimo mixture, and bake in an oven for 10 minutes till browned.
Brown Shimeji Muffins Recipe
Ingredients (Serves 4)
- 3.5 oz. brown shimeji
- 0.2 oz. unsalted butter
- A pinch of salt
- 2 oz. unsalted butter
- 2 oz. granulated sugar
- 1 whole egg
- 1 egg yolk
- 1 cup cake flour
- 1 tsp. baking powder
- 3 oz. yogurt
- 1/2 cup raisins
Cooking Directions
- Put the butter (0.2 oz.) in a heated skillet and saute the stem-cut and loosened brown shimeji. Sprinkle with salt and cool.
- Preheat an oven to 350°F (180°C) and soften the remaining butter (2 oz.) at room temperature.
- Mix the butter and sugar in a blender: slowly add the whole egg. Blend well by adding the egg yolk and yogurt. Sift in the flour and baking powder and mix further.
- Add raisins to the mixture from Steps 1 and 3 and pour into a mold approx. 3/4 full.
- Bake for 20 to 25 minutes.
Tofu Steak Topped with Kinoko Soboro (Powdered Fish) Recipe
Ingredients (Serves 4)
- 3.5 oz. each king trumpet mushrooms, maitake, brown shimeji, white shimeji
- 7 oz. ground beef
- 2 cakes of firm tofu
- Nijiya yakiniku sauce (as desired)
- Potato starch or flour (as desired)
- Sesame all (as desired)
- Green onion (as desired)
- 1 red pepper
Cooking Directions
- Drain the tofu. Cut the mushrooms into rough small pieces.
- Cut the tofu in half diagonally, sprinkle with the potato starch. Grill in the sesame oil, and arrange on a plate.
- Heat a skillet with sesame oil: saute the red pepper and then the ground beef. Add the mushrooms continuing to saute and season by adding the yakiniku sauce.
- Add Step 3 on top of Step 2 and sprinkle with finely-chopped green onions.
Chicken Wings & Kinoko Cooked in Ponzu Recipe
Ingredients (Serves 4)
- 3.5 oz. each king trumpet mushrooms, maitake , brown shimeji, white shimeji
- 4 chicken wings (approx. 8-1/2 oz.)
- 1/2 tsp. salt and a dash of pepper (for base flavoring)
- 2 chikuwa (tube-shaped fish paste cake)
- 1 atsu-age (thick deep-fried bean curd)
- 2 oz. bamboo shoot (cooked in water)
- 2 oz. carrot
- 1/2 red paprika
- 3 oz. snow peas (or sugar snap peas), strings removed
- Dashes of salt and pepper
- 200ml water
- 5 Tbsp. ponzu soy sauce
Cooking Directions
- Sprinkle salt and pepper on the chicken wings and grill in a skillet untill browned.
- Add the chopped bamboo shoots, carrot, and atsu-age cut into bite sizes, red paprika, mushrooms, and chikuwa cut diagonally in half, and saute. Season with salt and pepper, pour in the water and simmer covered for 3-4 minutes.
- Add ponzu soy-sauce twice separately.
- After the flavors blend, add the snow peas cut in half. Don’t overcook. Ingredients should be colorful when served.
