Mad About Matsutake Mushroom

The French and Italians can have their stinkin' truffles. I'd much rather eat matsutake. Fond of pine and fir, this magical mushroom calls the forest floor of the Pacific Northwest home -- and calls my name loud and clear this time of year. That's because October is when Japanese chefs ...
... all over town are steeping fresh matsutake in a delicately seasoned broth, serving them with gingko nuts in a small teapotlike vessel. They call it matsutake dobin mushi. I call it an edible autumnal aromatherapy session.

Read: All You Can Eat, by Nancy Leson; on The Seattle Times




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