Kitsap Peninsula Mycological Society KPMS: Boletus Kitsap Peninsula Mycological Society

KPMS Mushroom of the Month for August 2012

Botanical: Tricholoma magnivelare
Tricholoma magnivelare
Common: Matsutake
Description: Cap: 5-25 cm, convex to flat, dry, white with inrolled margin when young, then yellow to orange brown stains; Gills: white staining orange-brown, crowded, notched/attached, thick white veil; Flesh: white, very firm; Stem: 4-16 cm by 2-6 cm, equal to tapered, white above & cap-colored below prominent ring; Odor: strongly cinnamon + dirt; Taste: mild; Spore print: White.
Habitat: In/under duff on edges of Lodgepole/Ponderosa pine, White/Douglas fir, Hemlock forests.
4 Key ID:
  1. White very firm cap staining yellow to cinnamon
  2. Distinct cinnamon odor
  3. Close white gills
  4. Thick veil becoming prominent ring
Edibility: Excellent. Complex & indescribable.
Notes: This is our close cousin to the 'true' Japanese species, Tricholoma matsutake. However, species classification is in flux, and ours may change. In Japan, Matsutake symbolizes fertility, and by extension, good fortune and happiness. Much more information about PacNW Matsutake is available at, including habitat, timing, indicator plants & fungi, and a specific host plant - Allotropa virgata (Candy Cane), which parasitizes the mycelia.

Recipe of the Month:
Matsutake Chawanmushi

3 large eggs, room temperature
1.5 C. dashi
1 T. sake
1 T. light soy sauce
1 t. sugar
1/2 t. salt
2 medium Matsutake, cleaned & sliced vertically into 1/4" slices
1/4 lb. boneless, skinless chicken thigh, cut into strips
4 large prawns, peeled & de-veined
1 green onion, julienned
  1. Set up steamer over lightly boiling pot of water.
  2. Marinate chicken & prawns in sake for 15 minutes. Drain thoroughly, reserving liquid.
  3. Whisk eggs in a medium bowl without creating any bubbles. Add marinade liquid, soy sauce, sugar and salt. Whisk together. Strain the mixture through a fine sieve into another bowl, again without bubbles.
  4. Divide chicken pieces into 4 chawanmushi or custard cups, or individual ramekins. Carefully pour mixture into the four vessels without creating any bubbles. Divide prawns & mushroom slices, tucking them vertically so some shows above the surface. Cover with aluminum foil or caps to prevent steam condensation.
  5. Steam cups for 25-30 minutes. Remove foil and add green onion the last 10 minutes then re-cover. Insert a skewer into the middle of the cup to check if the egg is done.