Matsu Take with Ginger and Spinach

Autumn

A very special mushroom, to say the least. Well known throughout Japan, China and South Korea as a true delicacy.  Matsu Take smells like a pine wood forest and its taste is intense, aromatic, lasting and unique. As if you could taste Autumn.
It’s an expensive mushroom (around 125 euro per kilo) with very limited availability. But if you happen to find it, be sure to buy it. Between 75 and 100 grams is fine for two.
The Matsu Take makes this into an unforgettable dish. It will bring you back to earth in a split second. Smell it, taste it and feel how satisfying and relaxing it is.

Wine pairing

Best served with a dry sake. We prefer Junmai Taru Sake as produced by Kiku-Masamune. This fine sake is matured in barrels made of the finest Yoshino cedar. The aroma has indeed clear hints of cedar. The sake will clear your palate and allow for a more intense taste of the Matsu Take.

What you need

  • 75 – 100 gram of Matsu Take
  • Some Spinach (preferably what is called the ‘wild’ version, cleaned and without the stem)
  • Spring Onion
  • Touch of Garlic
  • Ginger
  • Soy Sauce (reduced salt)
  • Chicken Stock
  • Olive Oil
  • Sesame Oil

What you do

Warm the chicken stock, add soy sauce, a touch of sesame oil and flavour with slices of ginger. Allow to stand on a low heat for 10 minutes. Taste and then remove the ginger. Clean the Matsu Take and cut in small dices. The size you would like to eat them (Matsu Take doesn’t shrink like many other mushrooms; it remains firm). Fry them gently in a skillet in some olive oil, no longer than 3 minutes, together with the thinly sliced white of the spring onion. Add the garlic. In parallel blanch the spinach in the liquid. Quickly drain the spinach and set aside. Reduce the liquid and taste. In parallel chop the spinach.
Put spinach on a plate, sprinkle the Matsu Take over it and gently add some sauce.


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