| (Scientific Name: Tricholoma magnivelare) A wild mushroom often found in the pine forests of California and the Pacific Northwest. It features a broad stem and an umbrella cap that may grow to a size of 2 to 8 inches in diameter. Creamy white in color, this mushroom begins to yellow in color as it matures. The flavor is somewhat peppery flavor with a sweet fragrance that is often described as sweet and spicy.
When preparing, the stem and cap can be sliced for grilling, roasting, or frying and can be served with wild game, hearty meats, soup, stews, vegetables, and stir-fried dishes. To store, place in a paper bag, refrigerate and consume within 10 days. If storing for longer periods of time, place the mushrooms in an airtight container either sliced or whole and freeze for use within a year. The White Matsutake mushroom is often confused with the Japanese Matsutake, which is much scarcer. Although the two are similar, they are different species. Other names associated with the White Matsutake mushroom are American Pine and Armillaria Ponderosa. |
