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Matsutake are hard to find because of their specific growth requirements, the rarity of appropriate forest and terrain, and competition from wild animals such as squirrels, rabbits, and deer for the once-yearly harvest of mushrooms. Domestic production of matsutake in Japan has also been sharply reduced over the latter half of the 20th century ...
Tricholoma robustum is an edible mycorrhizal mushroom in the family Tricholomataceae. [1] In Japan it is called matsutake-modoki (pseudo-matsutake), and colloquially referred to as obasan no matsutake ("old lady's matsutake"), because it resembles matsutake mushroom while being smaller and less aromatic and tasty.
Tricholoma magnivelare, commonly known as the matsutake, white matsutake, [2] ponderosa mushroom, pine mushroom, or American matsutake, [3] is a gilled mushroom found East of the Rocky Mountains in North America growing in coniferous woodland.
Tricholoma murrillianum is a species of mushroom-forming fungus found in North America also known as the ponderosa mushroom, pine mushroom, and Western matsutake. It produces a choice edible mushroom but can be confused with the poisonous Amanita smithiana .
Dobin mushi (土瓶蒸し) is a traditional Japanese broth, steamed and served in a dobin tea pot with shrimp, chicken, soy sauce, lime, and matsutake mushroom. [1] [2]
“The fungus is entirely unique to Texas, with the exception of the odd sighting in Oklahoma, and around Kyushu, Japan, making it one of the rarest mushrooms in the world,” officials noted in ...