Roasted Matsutake Mushrooms

Biting into a thick piece of matsutake is on the same magnitude as the first time you tasted into a perfectly grilled Filet.  Actually, it’s even better.

Here’s how to cook them to perfection.


  • As many Matsutake Mushrooms as you can afford (or find growing under Pine Trees)
  • Extra Virgin Olive Oil (this dish warrants a good one!)
  • Lemon (Meyer if available)
  • A dry white wine such as Sauvignon Blanc
  • Salt and Pepper


Since Matsutakes are wild mushrooms, they’re going to have some dirt on them.  Do NOT rinse them off with water unless you want a big soggy mess.  Instead, brush the dirt off of the caps with your fingers or a light brush.  The outside of the stalks will have a layer of tough flesh, which can be lightly peeled off with a vegetable peeler.  You’re probably not going to get all of the dirt off, but a little dirt never hurt anyone.

Preheat the oven to 400F.

Break up the matsutake into 1-2″ pieces.  Take a large piece of tinfoil and fold it into the shape of a bowl.  Place the matsutake chunks into the tinfoil.

Drizzle with olive oil, juice of a lemon, and 1/4 – 1/3 of a cup of white wine and some salt and pepper.  Fold the foil over so that the mushroom are completely sealed.

Roast in the oven for 15 minutes, and which time you should check on it.  Once the mushrooms are soft, they’re done, and you’re in for the biggest treat of your life.


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