Matsutake (Tricholoma matsutake)

Pine mushroom

Jan 132013
2 Matsutake

A member recently asked for details on growing the famous (and VERY expensive) Matsutake, the source of some pretty vicious armed confrontations between foragers and landowners not too many years ago. Fortunately for us, there are now several possible means for growing these highly prized beauties without resorting to gunfire. . Current on-line spot price is about $8/oz dried and $28/lb fresh.

The Marvelous Matsutake Mushroom

No discussion about edible mushrooms would be complete without mentioning the elusive matsutake. Every year between September and January, pickers on the West Coast of North America search for this spicy-smelling mushroom with a passion usually only reserved for morel hunters.

Why all the matsutake madness? These mushrooms are big business, with the majority harvested being exported to Japan. These edible mushrooms are prized in Japan, both for their flavor and meaning. To this day they’re still given as important gifts, meant to symbolize fertility and happiness

How to Grow Pine Mushrooms, By Bonnie Grant, eHow Contributor

Pine mushrooms have symbiotic relationships with the roots of pine trees. Known by the more lyrical name Matsutake, pine mushrooms are a prized fungus with a high market price tag. They are collected in season and can command as much as $100 per pound. The North American mushrooms are large white fungus while the ones from Japan are a dark, rich-brown color. The pine mushroom is harvested in fall from under Lodgepole or Jack pine trees nestled amongst pine needles and moss. The mushroom is purportedly very difficult to grow, but you can find spore on some specialty mycelium sites. Easy to recognize by its fruity, spicy, pungent smell, this mushroom is well worth a little effort to grow. Does this Spark an idea?

Nov 142012
2 Matsutake
2 Matsutake

2 Matsutake

Matsutake (Japanese松茸, pine mushroom, Tricholoma matsutake = syn. T. nauseosum) is the common name for a highly sought after mycorrhizal mushroom that grows in AsiaEurope, and North America. It is prized by the Japanese for its distinct spicy-aromatic odor.[1][2]

Habitat and distribution; Matsutake grow under trees and are usually concealed under fallen leaves and duff on the forest floor. It forms a symbiotic relationship with the roots of a limited number of tree species. Matsutake are known to grow inChinaJapanKoreaFinland, the United StatesSweden, among other countries. In Japan it is most commonly associated with Japanese Red Pine.[3]

Similar species; In the North American Pacific Northwest Tricholoma magnivelare is found in coniferous forests made up of one or more of the following species: Douglas-firNoble FirShasta Red FirSugar PinePonderosa Pine or Lodgepole Pine. In California and parts of Oregon, it is also associated with hardwoods, including TanoakMadroneRhododendron,Salal, and ManzanitaT. magnivelare is typically called White Matsutake as it does not feature the brown coloration of the Asian specimen.

In 1999, N. Bergius and E. Danell reported that Swedish (Tricholoma nauseosum) and Japanese matsutake (T. matsutake) are the same species.[4] The report led to increased import of matsutake from Northern Europe to Japan because of the comparable flavor and taste.

Cost and availability; Matsutake are hard to find, though simple to harvest, and, therefore, the price is very high. Domestic production of matsutake in Japan has been sharply reduced over the last 50 years due to a pine nematode Bursaphelenchus xylophilus, and it has influenced the price a great deal. The annual harvest of matsutake in Japan is now less than 1,000 tons, and the Japanese mushroom supply is largely made up by imports from [6]

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