Pan seared Matsutake "Japanese style"

Matsutake mushroom pairs really well with leeks, as it doesn’t overpower its flavor. Do not serve/mix this dish with other strong-flavored ingredients, so you can savor this mushroom at his best.


Serves 2 persons

  • 3 tbsp of canola oil

  • 1/2 tbsp of sesame oil

  • 3 tbsp of mirin*

  • 1 1/2 tbsp of soy sauce

  • 1/2 tsp of maple syrup

  • 1 medium matsutake mushroom (or 20g of dried pine mushroom)

Step 1: Chop your Matsutake mushroom

Cut the stem of the mushroom first. Chop the hat and the stem in thin slices.


To clean the Matsutake properly, use a damp tea towel and scrub the mushroom gently, to remove the deposit of dirt.

DO NOT rince directly this mushroom under the water, as it will take away his delicate aroma.

Step 2: Sear the mushroom

In a hot pan, mix together the:

  • Canola oil

  • Sesame oil

  • Mirin

  • Soy Sauce

Add the sliced mushroom, and stir-fry for about 5-6 minute a high heat, until you reach a nice golden color.

Step 3 (optional): The sweet finishing touch

If you are not a big fan of sweet and sour flavor, just ignore this step.

Add a tiny bit of maple syrup (or honey) at the last moment of cooking. Just stir your mushroom a bit and serve immediately. It will add a nice hint of caramelized taste to your dish.

Final step: EAT AND ENJOY!

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