How to Clean and Store Matsutake Mushrooms

Steps

1. 1

   Step 1

   

   Authentic Ganzi matsutake is sold in export-grade and economy grades, sorted by size: 3-5 cm, 5-7 cm, 7-9 cm, 9-12 cm, and over 12 cm. The larger the mushroom, and the more the cap stays unopened with no worm holes, the rarer and more expensive it is.

   ✅ Done when: You have chosen the size and grade of matsutake you will be working with.

2. 2

   Step 2

   

   The most commonly sold sizes are 3-5 cm, 5-7 cm, and 7-9 cm; their nutritional value is very similar and the cleaning and storage method is the same for all. This guide uses 7-9 cm matsutake as the example.

   ✅ Done when: You know which size you have and are ready to proceed.

3. 3

   Step 3

   

   When the matsutake arrives, first take them out of the foam box and check for damage. Normally they will smell of earth and the surface will be slightly damp, because they have been enclosed in the box during the long trip. A few caps slightly opened or a slippery surface are both normal.

   ✅ Done when: Every mushroom has been inspected and any damaged ones set aside.

4. 4

   Step 4

   

   Begin cleaning: pare away the hardened, dirt-covered base of each stem, shaping it like a pencil tip. Do not cut off the whole end — trim only the dirtiest part to preserve as much of the mushroom as possible.

   ✅ Done when: Each stem base is trimmed into a pencil-like point with no hardened dirt remaining.

5. 5

   Step 5

   

   Trim the dirt off the base of every stem in one pass. Up to this point the mushrooms should not touch any water.

   ✅ Done when: All stems are trimmed and the mushrooms are still completely dry.

6. 6

   Step 6

   

   Rinse each mushroom under running water to remove the surface grit, gently and quickly wiping with a soft damp cloth as you go. Never soak the mushrooms, or they will lose a great deal of their aroma.

   ✅ Done when: No visible grit remains and the mushrooms have not been left sitting in water.

7. 7

   Step 7

   

   Once all the mushrooms are clean, drain off the excess water. The dark skin on the surface is rich in nutrients and aroma, so do not peel it off.

   ✅ Done when: The mushrooms are clean with their dark skin intact and no water pooling on them.

8. 8

   Step 8

   

   Gently pat the surfaces dry with paper towels, and the mushrooms are ready to go into a storage container.

   ✅ Done when: The surfaces feel dry to the touch with no remaining moisture.

9. 9

   Step 9

   

   Lay the mushrooms flat in the container one by one without squeezing them. A dumpling storage box works well because its height fits a single layer — keeping them from stacking protects the mushrooms.

   ✅ Done when: Each mushroom lies flat in a single layer, uncompressed.

10. 10

    Step 105 min

    

    For long-term storage, freeze the container; frozen matsutake keeps for more than six months. To use, take out what you need and soak in hot water for a few minutes until thawed. Do not discard the soaking water — it is very fragrant and can be used in cooking or for boiling rice.

    ✅ Done when: The mushrooms are thawed after a few minutes in hot water, and the fragrant soaking water is saved for cooking.

11. 11

    Step 11

    

    For mushrooms you plan to eat within a few days, keep the container in the refrigerator's fresh-food compartment instead; they will keep there for 3 to 5 days.

    ✅ Done when: The container is in the refrigerator, to be used within five days.