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 American Matsutake Armillaria
ponderosa Pine Mushroom, White Matsutake, Japanese
Armillaria, Matsutake (Japan)The American Matsutake is commercially harvested from the northern interior of British Columbia to Mexico. In British Columbia, the harvest begins in August and September, moving generally from north to south and from high to low elevations. In the Pacific Northwest, the harvest generally ends in January in the coastal areas of northern California. In 1992, nearly 1 million pounds of American Matsutake were harvested. .A valued mushroom in the orient the true Matsutake is quite expensive and used mainly as a flavoring agent in certain oriental dishes. The American Matsutake is not the same but is a worthy replacement for the Japanese variety. It's pine aroma is pungent, so much so that it is said that you often smell these mushrooms in the woods before you see them.
Storage Number one grade will keep for up to 14 days Preparation Broiled, roasted, as a flavoring agent in rice dishes, stir fried with complimenting flavors of ginger and soy
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