Description of Matsutake Mushrooms

Matsutake mushroom is considered a delicacy. In Japan, it is valued along with truffles, it is one of the most expensive species. The price of one copy reaches 100 US dollars.

Description of Matsutake Mushrooms

Description of mushrooms

Matsutake mushrooms are edible, they are also called "shod rowan". Outwardly, they look like openings, but their hat is wider, and the leg is more stocky.

This type of mushroom is characterized by:

  • dry scaly hat, round, slightly convex, wrapped around the edges, light brown;
  • uneven light plates that change color from light white to cream;
  • small dark spores;
  • a long leg of medium thickness, expanding or tapering to the base, brown, grows to 20 cm and is almost completely immersed in the ground;
  • dense, but not hard, milky white flesh with an exceptional aroma, including fruity notes and smells of cinnamon and pine.

These rows grow in coexistence with pine trees in areas with sandy loamy soils. Because of this, the Japanese called them "Matsutake", which translates as "pine mushroom."

Properties of mushrooms

Matsutaki mushroom has healing properties. It contains useful trace elements that are necessary for the human body. Due to this composition, rowing is able to favorably affect blood. It helps fight blood diseases and prevents cancer. Its properties are manifested in the first two days after extraction from the ground. During this time, it is necessary to use the product in raw or dried form. This will help cure leukemia.

Young, freshly picked mushrooms for treatment are the most valuable and expensive.

Mature blooming matsutaki are also used for medicinal purposes, but their beneficial properties are significantly reduced. They are used to prevent cancer and remove carcinogens from the body.

They are ground into powder and made into drugs with the help of which they fight against viral infections. In Japan, when flu appears, capsules with such a powder are attributed. Also, tinctures are made from mushrooms, which they recommend drinking to lower blood pressure, treat diseases of the gastrointestinal tract, and normalize blood sugar levels.

Matsutake Mushroom Locations

Japanese mushroom grows not only in Japan, but also in other parts of the world. Due to the massive collection of shabby shrimp, its quantity in the Japanese Islands has significantly decreased, so local businessmen import this product from Europe, North America, Russia and other Asian countries. Matsutake is collected in Sweden, Finland, Ukraine, Belarus, China, Korea. In Russia, pine mushrooms are found in Sakhalin, Siberia and some areas with light sandy soils and pine forests.

This species grows en masse in the northwestern forests of the United States. The Americans built a profitable business on its exports to Japan. About 20 years ago, they began to actively collect Japanese mushrooms and sell abroad worth 200 dollars. per kg Soon Canadians began to engage in the same industry. In the 1980s, the Chinese collected matsutake in Shanghai and exported to Japan or Western Europe, taking them for ordinary grebes, not worthy of attention.

Harvest time

It is important to harvest in time

Matsutaki are very demanding on growing conditions. During the day, the temperature should not rise above 26 ℃, and at night should not fall below 15 ℃; the amount of precipitation during the month should be more than 100 mm. To get a rich and high-quality crop of these mushrooms, the soil must be fertile and well-drained. However, too many nutrients in the soil lead to poor growth.

If proper conditions are maintained, the crop ripens by September or October. The collection lasts about 20 days. If you do not collect matsutake in time, then they will begin to deteriorate and lose their beneficial properties, which will significantly reduce their value and cost.

The value of Matsutake mushrooms

The value of pine mushrooms varies depending on their appearance and age. Their characteristics are affected by the terrain. So, in Primorye, rowan grows large, dense with an exquisite smell, and therefore are most valued. Japanese and Canadian mushrooms are also high cost. But the matsutaki, assembled in China and Korea, are much cheaper, because they are inferior in taste and have less saturated aroma.

The price for young mushrooms is set higher than for mature ones. This is due to the fact that young unblown ranks have a richer taste. Gourmets divide all matsutaki into categories corresponding to their qualities and properties. The most elite are considered immature seaside mushrooms grown in Russia.

Using mushrooms in cooking

Matsutaki have a delicate taste, combining the aroma of pines and pears. Thanks to such qualities, they are widely used in cooking, preparing various delicacies. They make transparent soup, fry hats on charcoal, grill, stew, bake, dry and marinate, and some gourmets do eat raw, cut into thin slices. Basically, they are served not as separate dishes, but as an addition to side dishes.

Before cooking mushrooms, it is important to prepare them correctly. You can not remove the upper skin, otherwise all the exquisite aroma will disappear. They should simply be washed under running water or wiped with a damp cloth. It is also advisable not to injure the leg. It is better to cut no more than a few millimeters of its lower part.

Mushroom use contraindications

A contraindication to their use is the individual intolerance of the individual components that make up the composition. Also, you should not use shod row, which has been stored in the refrigerator for a long time. After that, it not only loses all the useful properties, but also can cause poisoning in people with gastrointestinal tract problems.


Matsutake are very rare and expensive mushrooms, from which gourmet dishes are prepared. They are demanding of environmental conditions, therefore, they grow only in certain areas of the Earth, where there are sandy loamy soils and pine groves or coniferous forests. They have not only an exclusive taste and aroma, but also medicinal properties.


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