Unlike cooking other mushrooms, Matsutake should be broiled for a few minutes on each side, adding a bit of rice wine and/or soy sauce either before or after broiling. It's an incredible and complex flavor you won't ever forget-- even though you won't be able to adequately describe it to anyone.
Food from China – once a mainstay for the Japanese consumers- has fallen out of favor due to recent scandals.
One such item is the precious matsutake mushroom, so prevalent at holiday meals. The ones imported from China have been 50~80 percent cheaper than the domestic variety. Consumers, however, have become unwilling to buy the cheaper mushrooms of their Asian neighbor due to food safety concerns.
Concurrently, falling production of the domestic variety because of unprofitably in competition with China, has led to a spiraling effect on the price of the delicacy. The result is that fewer and fewer Japanese are buying matsutake. That is…
Unless some other growers of matsutake in foreign countries step to the plate quickly. Frankly speaking, the high price of matsutake mushrooms stems (no pun!) from the difficulty of cultivating them.
Soil, tree, and climate conditions must be optimal and closely monitored. Knowing that there is a hungry market for these special mushrooms should get your mental jets humming. A good starting point for understanding the exacting conditions for cultivating them can be found by clicking HERE.
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