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Freshest Dried Mushrooms In USA!
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Thousands Of Pounds Sold Every Year!
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We are so excited to finally annouce the arrival of some of the freshest dried wildharvested mushrooms in the world! Get them fresh dried packed to order only here at FloridaHerbHouse.com and SharpWebLabs.com in stock and on sale! We do run out of frequently so order now!



Matsutake mushrooms are cooked in many different ways. Includes sukiyaki, tempura, matsutake rice, and dobin mushi. Matsutake mushrooms are known in Japan as the 'King of Mushrooms'. Tasting them for ourselves while touring our partners spectacular mushroom far proved to be a sensational experience! According to the internet, matsutake mushrooms can only be found in the autumn, and only near a few select tree species, notably red pine. They form a symbiotic relationship with the tree's roots, and interestingly, never grow in the same spot more than one time. So once you pick that mushroom, you're in effect changing the course of mushroom history.

So now that you've got your matsutakes what do you do with them? The internet wasn't too helpful with recipes, and most of the ones I did find were wildly complex, like putting them in stews and adding them to 6 course meals, etc. Eventually I found a simple recipe that instructed me to fry them with a bit of salt, pepper and parsley.

Did you know the Japanese prize Matsutake as an aphrodisiac? Begin as white in color and develop pale brown to yellow brown tones as they mature. A unique taste and flavor is owed to the rare conditions under which it grows - under the base of pine trees between 20 to 60 years old and never in the same place twice. Their magnificent spicy-aroma, similar to a sweet cinnamon gives flavor enhancement to wild mushrooms dishes and make great stuffed mushrooms. They are high in protein, low in fat and rich in vitamins B1, B2, and D. They have amazing nutritional benefits with respect to cholesterol, digestion, stomach function and good health.



If You Want To Blow Away Your Guests Then Try One Of Our All Time Favorite Matsutake Dishes Below! The Matsutake Stuffing Will Truly Make You Water At The Mouth! Enjoy!!

Roast Chicken with Matsutake Stuffing 4 Servings
1 3 1/2 pound chicken
1 tablespoon butter
1 cup dry white wine
3 tablespoons extra virgin olive oil
1 small onion, minced
1/4 pound fresh dried Matsutake, chopped, or half that amount in dried Matsutake powder
1/4 cup toasted pine nuts
1 cup fresh bread crumbs
1 egg
1 teaspoon ground nutmeg salt and pepper to taste


Preheat oven to 375F. Place olive oil in a skillet, over medium heat and saute the onion until softened, 2-3 minutes. Add the mushrooms and continue sauteing until mushrooms are cooked through, 4-5 minutes (you might have to add some water to the pan). Remove from heat and stir in pine nuts, bread crumbs, egg, nutmeg and salt and pepper.

Stuff and truss chicken, place breast side down in a roasting pan and add 1/4 cup white wine. Roast 45 minutes, turn chicken over, dot with butter and roast 45 minutes more or until a meat thermometer reads 185F. Transfer to a platter and keep warm. Add remaining wine to roasting pan, boil over high heat, scraping up any brown bits and reducing liquid by half. Add salt and pepper to taste. Carve the chicken into 4 servings and serve with stuffing, wine sauce and seasonal vegetable.

Yakitori Chicken with Matsutakes
6 Servings
1/4 cup dry sherry 1/4 cup extra virgin olive oil
1/4 cup soy sauce 2 tablespoons dry sherry
2 tablespoons sesame oil 1 teaspoon ground nutmeg 2 tablespoons packed brown sugar 1/4 teaspoon pepper
1 tablespoon fresh minced ginger 1/2 teaspoon salt
1 tablespoon fresh minced garlic 1/4 teaspoon cayenne
6 skinless, boneless chicken breasts
2/3 pound dried Matsutake mushrooms, or shiitake, sliced into large pieces

Place first 6 ingredients (sherry through garlic) in a medium bowl and whisk to combine. Add chicken breasts to marinade, coat well, cover and let stand 1 hour or refrigerate overnight.

Preheat broiler. Heat olive oil in a large skillet over medium heat and saute mushrooms 2 minutes. Add sherry, nutmeg, salt and pepper and continue sauteeing until mushrooms are cooked through 2-3 minutes more. Remove from heat, set aside and keep warm.

Remove chicken from marinade and place on racks on a baking sheet. Broil chicken 3-4 inches from heat source, turning once, approximately 4-5 minutes each side, until done. Serve topped with reserved Matsutakes.