In fact, the problem of wild matsutake is not complicated, but many friends don’t know the secrets of finding wild matsutake. Therefore, today I will share with you the wild matsutake. I hope it can help you with some knowledge. Let’s take a look at the analysis of this problem together!
Contents of this article
- How to identify real wild matsutake dried products
- How to preserve and clean wild matsutake mushrooms
- Home-style preparation of wild matsutake mushrooms
- What is the difference between wild matsutake and cultivated matsutake
- What is the difference between wild matsutake and cultivated matsutake? What’s the difference
- The secret to finding wild matsutake
1. How to identify real wild dried matsutake mushrooms
1. The surface of artificial dried matsutake slices is white and neat, and they have no smell. Wild matsutake has a strong smell. The edges of wild dried matsutake slices are very curled up and a little yellow. The smell of wild dried matsutake slices is very strong. Some people think it smells bad, but it is because they are wild. This taste.
2. After soaking, good matsutake has a natural and mellow aroma without any peculiar smell or miscellaneous smell. Because it is dried in the sun, the aroma will not be too strong. The color after hair growth will appear light yellow or withered yellow, with no black spots, rot, or discoloration. It will taste soft and elastic, without bitterness, astringency, or sourness, and have a strong natural mushroom flavor.
3. Check whether the shape is complete and the color is white. The wild matsutake has a complete head, a thick body, and a well-proportioned cap. The artificially cultured Agaricus agaricus is obviously a big cap and a small cap. ; The meat of wild matsutake is white and tender, while Agaricus blazei has a black cap and white legs.
4. Smell whether the matsutake is fragrant and fragrant. High-quality wild matsutake is especially fragrant. After brewing with boiling water, the rich fragrance will evaporate in 2-3 minutes. The quality is Poor cultured matsutake has no fragrance.
5. Taste whether the taste is smooth and mellow. Break the matsutake mushrooms from the middle and taste them. Wild matsutake has a smooth, smooth and mellow taste, while artificially cultured matsutake has neither fragrance nor taste.
Matsutake is a wild fungus that has not yet been cultivated artificially. However, there are two types of matsutake: red matsutake and white matsutake. The red matsutake has less water, a strong aroma, and a firm flesh. The price is naturally It is very expensive. White matsutake is rich in water, fragrant, fragrant, and has loose flesh, so the price is naturally relatively low.
Matsutake belongs to the ectomycorrhizal fungi of trees. Currently, most of them are cultivated wildly or semi-artificially, and there are no completely artificially cultured products. Therefore, as long as the real matsutake mushrooms are all wild, it is impossible for artificially cultivated products to pass off as wild.
However, it is worth noting that there is a fungus called Matsutake masculineum that looks exactly like a matsutake mushroom, except that it has a layer of fine fluff. After scraping off the fluff, They are exactly like matsutake mushrooms, making it difficult to tell the authenticity.
Therefore, there are often situations in the market where fake horsetail matsutake mushrooms are used as a substitute for real matsutake mushrooms. The actual price of horsetail matsutake is only 7-8 yuan/kg, which is about one percent of the price of real matsutake. If you can\’t tell the difference and make the wrong purchase, it will cause huge economic losses.
The only way to distinguish between horsetail matsutake and real matsutake is to break it into large parts and taste it. Real matsutake is fresh and fragrant, while horsetail Matsutake has almost no scent.
In addition, there is a fungus called Agaricus blazei (also known as Brazilian mushroom) that is similar to matsutake, but it is mainly an artificially cultivated product, and its main origin is In the southwestern provinces, the value is equivalent to 1/5-1/3 of wild matsutake. The difference from wild matsutake is that the stipe of Agaricus blazei is thinner and the canopy has been opened to a large extent as it grows. Even in its dried products, the open status of the cap can be seen, so generally a slightly experienced purchaser can tell the difference.
Fresh matsutake: fresh matsutake collected and used directly without any processing.
Split, thick cap, good taste both fresh and dried.
2. How to preserve and clean wild matsutake mushrooms
1. Can be stored at low temperature: Wild pine mushrooms can be stored in a refrigerator below 10 degrees, because low temperature can inhibit the growth of germs.
2. Sealed storage: After drying the wild pine mushrooms, put them into a well-sealed container, and check the container regularly for air leakage.
3. Storage in fresh-keeping bags: Put the cooked wild pine mushrooms into fresh-keeping bags and seal them for storage.
3. Home-style recipes for wild matsutake
Stir-fried wild matsutake with chili pepper : Prepare 500 grams of wild matsutake, cut into slices, 150 grams of chili pepper, cut into shreds, put 15 ml of cooking oil in the pot, then add 500 grams of wild matsutake, 15 ml of light soy sauce, 15 ml of oyster sauce, 15 g of edible salt, dark soy sauce Five milliliters, 150 grams of chili, stir-fry over low heat for ten minutes.
Wild matsutake soup: Prepare 150 grams of wild matsutake and cut it into slices. Add 1000 ml of water to a casserole, then add 150 grams of wild matsutake and white pepper. Five grams, 15 grams of edible salt, simmer over low heat for 30 minutes.
Wild matsutake chicken soup: Prepare 500 grams of chicken and cut it into pieces. Add 15 ml of cooking oil to the pot, then add 500 grams of chicken pieces and turn over low heat. Stir-fry for five minutes, then add 15 grams of edible salt, 15 ml of oyster sauce, 500 ml of water, then add 150 grams of wild matsutake, and simmer over low heat for 40 minutes.
4. What is the difference between wild matsutake and cultivated matsutake
1 , color difference, wild matsutake is lighter in color, with dark brown above and grayish brown below, while cultivated matsutake is overall red chestnut color.
2. Difference in smell. Generally, the smell emitted by wild matsutake is relatively unpleasant, with a pungent smell, while the artificially cultivated matsutake smells just… It is relatively fragrant and will be smooth and delicious when eaten.
3. Nutritional differences. Wild matsutake is rich in unsaturated fatty acids, amino acids, dietary fiber, protein, vitamins, polysaccharides and other nutrients, while artificial matsutake Cultivation will have much less nutrients, mainly protein, vitamins, potassium, phosphorus, calcium and other nutrients, so the price of wild ones will be very high.
4. Difference in volume. Generally, wild matsutake looks smaller, but its taste is very good, while the volume of artificially cultivated matsutake is larger than that of wild matsutake. It is much larger, and the cap also has multiple raised parts, and there are trace amounts of almonds at the entrance.The taste is crisp, tender and refreshing.
5. What is the difference between wild matsutake and Agaricus blazei
Wild Matsutake and Agaricus blazei are two different species of mushrooms. Their differences are mainly reflected in the following aspects:
1. Appearance: Wild matsutake is usually larger, irregular in shape, and has a tan or dark brown surface. , with obvious longitudinal texture. Agaricus blazei is relatively small, more regular in shape, and has a light brown or light yellow surface.
2. Taste and aroma: Wild matsutake has a rich truffle aroma and a unique nutty taste, with a plump taste. The aroma of Agaricus blazei is relatively light, the taste is relatively light, and the taste is relatively soft.
3. Price: Because the collection of wild matsutake is relatively difficult and the output is small, the price is high. The output of Agaricus blazei is relatively large and the price is relatively affordable.
In general, wild matsutake has a richer taste and aroma, and is more expensive, while Agaricus blazei is relatively approachable. Choosing which matsutake to use depends on personal taste preferences and budget considerations.
6. Tips for finding wild matsutake
1. Find the right one Season and weather: Matsutake generally grows in autumn. It is best to choose days with sunny weather, suitable temperatures and less rainfall to find them.
2. Find pine forests and understory grasslands: Matsutake grows in pine forests, usually under the roots around tree trunks or on understory grasslands. Therefore, finding these places can increase your chances of finding matsutake mushrooms.
3. Pay attention to the color of pine needles: The place where matsutake mushrooms grow is usually the pine roots exposed after the needles of the pine tree wither. Therefore, pay attention to the color and condition of the pine needles. If the needles have turned yellow or withered, there may be matsutake mushrooms.
4. Look for traces of matsutake: Matsutake grows underground, so you can look for traces of pine needles underground, which usually take on a shape similar to mushrooms.
5. Pay attention to safety: When looking for matsutake, you must pay attention to safety and do not destroy the natural environment at will to avoid danger.
In short, looking for wild matsutake requires patience and care, constant observation and search, and attention to safety at the same time.
That’s it for the introduction of wild matsutake. Thank you for taking the time to read the content of this site. For more information on finding wild matsutake and information about wild matsutake, Forgot to search on this site.
