Fragrant Pan-Seared Matsutake
香喷喷的香煎松茸 · pan chinese cuisine
Matsutake season comes once a year, and thanks to online shopping these far-away delicacies can now arrive at your door fresh. Only a few simple steps are needed, and the whole kitchen fills with aroma. Even the author's son ate several pieces and kept asking for more.
Rosa DelgadoThird-generation Tex-Mex cook learning my abuela's tamales before it's too late. Masa is a living thing, y'all. Also deep in a sourdough phase I can't explain.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- 2.5(Main ingredients only; seasoning not counted)
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
3.0 piece
0.35 oz
salt盐
0.18 oz
Techniques you'll use
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
Steps
- 1
Step 1
Take out the fresh matsutake mushrooms.
✅ Done when: Mushrooms are unwrapped and ready on the work surface.
- 2
Step 2
Rinse under running water — never soak them. These matsutake are fairly clean and easy to tidy; gently pick off any dirty spots by hand. For stubborn bits, lightly scrape with a clean wooden popsicle stick or a small soft brush. The author jokes about the pricey earthy flavor, but keep things hygienic.
✅ Done when: No visible dirt remains on the mushrooms.
- 3
Step 3
Trim off the stems and slice the caps (thick, generous slices are perfectly enjoyable).
✅ Done when: All caps and stems are cut into slices.
- 4
Step 4
Heat the pan and add the oil — butter is best if you have it; plain oil works fine too.
✅ Done when: The oil is hot and shimmering in the pan.
Sear the slices slowly over low heat; as they cook, the kitchen fills with a wonderful mushroom fragrance.
✅ Done when: A strong, pleasant mushroom aroma fills the kitchen.
Continue searing until both sides are golden brown.
✅ Done when: Both sides of each slice are golden brown.
- 7
Step 7
Salt half the slices and leave the other half plain — the author insists lightly salted and unsalted are both worth trying, with plain being the true way to taste the mushroom.
✅ Done when: Half the slices are sprinkled with salt while the rest remain plain.
- 8
Step 8
Plate and serve immediately.
✅ Done when: Slices are arranged on a plate and ready to eat.