Earthy Delights Recipe

Stuffed Matsutake Mushrooms

Stuffed Matsutake Mushrooms
Matsutake mushroom possess a particular flavor and aroma that is both subtle and unmistakable at the same time. The best matsutake preparations enhance, rather than overpower, their delicate notes of pine, sandy earth, cinnamon and saffron. A small amount of finely chopped fresh rosemary and some whole pine nuts seemed to be just the right additions to the simple bread crumb stuffing used in this recipe. Matsutake mushrooms can benefit from a little acid flavor, so we decided to use sourdough bread crumbs in addition to the more traditional Japanese panko.

2 large matsutake mushrooms, caps about 4 inches in diameter
1 medium shallot, diced
2 Tbsp pine nuts
3 Tbsp butter
1 cup soft bread crumbs (we used sourdough)
1 egg white, beaten
1/2 cup panko
1 cup vegetable oil
1/2 tsp finely chopped fresh rosemary
Salt and pepper to taste
Ponzu sauce (optional)



Brush any dirt and debris from the mushrooms, rinsing in cold running water if necessary. Carefully remove the stems and peel away the tough outer layer with a vegetable peeler. Chop the stems coarsely and set aside.


Brush the top of each mushroom cap with the beaten egg white and press into the panko. Heat the vegetable oil over high heat in a deep-sided pan large enough to accommodate both mushroom caps. When the oil is very hot, but not smoking, place each cap panko-side down and cook until brown and crisp. Drain the oil from the pan and flip the mushroom caps to cook the bottomside briefly, about one minute. Remove the cooked caps to a baking sheet.


Meanwhile, saute the chopped stems together with the shallots in 3 Tbsp butter over medium heat. Add the pine nuts and rosemary and continue to cook until the pine nuts are lightly browned. Remove from the heat and toss the mushroom/shallot mixture together with the bread crumbs and season to taste with salt and pepper. Allow to cool slightly and add any remaining panko & egg white and mix well. Generously mound 1/2 of the stuffing mixture onto each cap, pressing slightly so the stuffing adheres together.


Preheat the oven to 475 degrees. Place the mushroom caps on a rack in the upper 1/3 of the oven. Bake for 15 minutes or until the tops are golden brown. Serve with ponzu sauce on the side.