Funghi
Matsutake
Matsutake (Tricholoma matsutake and related pine mushrooms) is a firm, spicy-aromatic wild mushroom that grows with pine forests. The scent mixes cinnamon, spice, and resin; texture stays meaty when grilled or steamed simply. Highly seasonal and expensive, matsutake is celebrated in Japanese autumn cuisine and foraged in parts of China, Korea, Scandinavia, and North America under related trade names.
Also known as: Matsutake, Song-i, Song rong, Pine Mushroom, Pine Mushroom, Guldkremla / matsutake trade
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.43 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.2 g
- Cholesterol 0 mg
- Sodium 9.8 mg
- Salt 0.05 g
- Total Carbohydrate 4.18 g
- Dietary Fibre 1.93 g
- Total Sugars 1.55 g
- Complex / starch 0.47 g
- Protein 2.78 g
- Water 96 g
- Energy 28.8 kcal
- Water 96 g
- Carbohydrates 4.18 g
- Sugars 1.55 g
- Monosaccharides 1.08 g
- Disaccharides 0.47 g
- Starch 0.47 g
- Amylose 0.12 g
- Amylopectin 0.35 g
- Digestible Starch 0.4 g
- Resistant Starch 0.05 g
- Fibre 1.93 g
- Soluble Fibre 0.68 g
- Insoluble Fibre 1.25 g
- Protein 2.78 g
- Fungal Protein 2.64 g
- Fat 0.43 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.2 g
- Vitamins 63.6 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.45 mg
- Vitamin B3 — Niacin 4.49 mg
- Vitamin B5 — Pantothenic Acid 1.67 mg
- Vitamin B6 0.11 mg
- Vitamin B7 — Biotin 8.7 µg
- Vitamin B9 — Folate 21.7 µg
- Vitamin C 2 mg
- Vitamin D 3.2 µg
- Vitamin E 0.11 mg
- Vitamin K 1.1 µg
- Minerals 215 mg
- Major Minerals 208 mg
- Trace Minerals 6.8 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.45 · vitamin-b3-niacin: 4.49 · vitamin-b5-pantothenic-acid: 1.67 · vitamin-b6: 0.11 · vitamin-b7-biotin: 8.7 · vitamin-b9-folate: 21.7 · vitamin-d: 3.2 · vitamin-e: 0.11 · vitamin-k: 1.1 ·
Minerals
Sodium: 9.8 · Potassium: 159 · Calcium: 39 · Iron: 1.4 · Zinc: 0.4 · Iodine: 5 ·
Mushrooms are high-water fungal tissue with modest protein and distinctive beta-glucans.
In the kitchen
Culinary partners and combinations that usually underperform with Matsutake.
Usually avoid with
Often clash in flavour or tradition
History
Matsutake entered Japanese aristocratic and later common autumn food culture with red pine forests.
Declining Japanese pine habitat increased reliance on imported wild matsutake.
International wild harvest from Korea, China, and later North America supplied Japanese demand.
Global fine dining adopted matsutake as a luxury seasonal ingredient beyond East Asia.