Matsu Take with Spinach and Ginger

Fall

A very special mushroom, to say the least. Matsu Take smells like a pine wood forest and its taste is intense and unique. It’s expensive and not one you will find in the super market. But if you happen to find it, be sure to buy it. You don’t need a lot (100 grams for two is more than sufficient).
We have two suggestions for you; both starters and both underpin the fabulous taste and smell of the Matsu Take.

Best served with cold, not too crispy sake.

Here is what you need:

  • 100 gram Matsu Take
  • Some spinach (preferably what is called the ‘wild’ version), cleaned and without the stem
  • Spring onion
  • Touch of garlic (preferably cooked)
  • Ginger
  • Soy sauce
  • Chicken stock
  • Butter
  • Olive oil
  • Sesame oil

Clean the Matsu Take and cut in small dices. The size you would like to eat them (it doesn’t shrink like many other mushrooms; it remains firm). Fry them gently in a skillet in some butter and olive oil, no longer than 3 minutes, with the thinly sliced white of the spring onion. Add the garlic. In parallel cook the spinach in a bit of chicken stock, soy, chunks of ginger and a touch of sesame oil.
Drain the spinach and set aside. Cook the liquid and taste well. If the ginger is not sufficiently present, add some more or add some freshly grated ginger. Pass through a restrainer and cook a bit more.
Put spinach on a plate, sprinkle the Matsu Take over it and gently add the sauce.
If all is well the spinach and the sauce will work very well together, of course. The fun is that the Matsu Take makes it into an unforgettable dish that will bring you back to earth in a split second. Smell it, taste it and feel how satisfying and relaxing it is.
One disappointment we must mention: it doesn’t work with any other mushroom.