Matsutake mushrooms
2025-03-27
During the rainy season in June, July, and August each year, a mushroom called Matsutake can be found from Dali and Lijiang to Diqing and Northwest Yunnan. It is a wild mountain delicacy that was once popular in Japan and Southeast Asia. Fresh Matsutake, stir-fried with green peppers, is fragrant and refreshing, and very delicious, but it cannot and should not be transported long distances. If the season is right, feel free to enjoy it at a small restaurant.
Matsutake, also known as Tricholoma matsutake, is a pure natural, rare, and precious edible fungus, known as the "King of Mushrooms." Fresh Matsutake is umbrella-shaped, brightly colored, with a brown cap and white stem, both covered in fibrous, hairy scales. The flesh is white, tender, thick, fine-textured, and has a strong, unique aroma.
Matsutake grows in high-mountain forests at altitudes above 3500 meters in the temperate zone. Currently, it cannot be artificially cultivated anywhere in the world. Research has shown that Matsutake is rich in protein, various amino acids, unsaturated fatty acids, nucleic acid derivatives, peptide substances, and other rare elements. Matsutake is generally harvested and consumed from early July to mid-October. It has a special rich aroma, a texture like abalone, and is extremely smooth and refreshing.
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