Funghi
Partial Veil
Partial Veil of Matsutake is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. fungal savoury meatiness with species-specific aroma. Handle by the moisture and perishability of matsutake: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. brown hard in wide pans; avoid steaming in crowded oil. Pairs with butter, garlic, thyme, cream, soy. Even thickness matters more than elaborate marinades for consistent doneness.
Track this ingredient
Cuts & parts
Characteristics
Preparations
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 0.42 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.19 g
- Cholesterol 0 mg
- Sodium 9.62 mg
- Salt 0.05 g
- Total Carbohydrate 4.08 g
- Dietary Fibre 2.1 g
- Total Sugars 1.48 g
- Complex / starch 0.52 g
- Protein 3.12 g
- Water 90.8 g
- Energy 28.7 kcal
- Water 90.8 g
- Carbohydrates 4.08 g
- Protein 3.12 g
- Fat 0.42 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.19 g
- Omega-3 0.02 g
- Vitamins 55.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.42 mg
- Vitamin B3 — Niacin 4.19 mg
- Vitamin B5 — Pantothenic Acid 1.56 mg
- Vitamin B6 0.1 mg
- Vitamin B7 — Biotin 8.1 µg
- Vitamin B9 — Folate 20.2 µg
- Vitamin C 2 mg
- Vitamin D 3 µg
- Vitamin E 0.1 mg
- Vitamin K 1 µg
- Minerals 337 mg
- Major Minerals 336 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.42 · vitamin-b3-niacin: 4.19 · vitamin-b5-pantothenic-acid: 1.56 · vitamin-b6: 0.1 · vitamin-b7-biotin: 8.1 · vitamin-b9-folate: 20.2 · vitamin-d: 3 · vitamin-e: 0.1 · vitamin-k: 1 ·
Minerals
Partial Veil of Matsutake: composition reflects this culinary part relative to the whole ingredient.
History
Foragers and early cultivators brought matsutake into European and Asian market cookery, including named partial veil portions.
Foragers and early cultivators brought matsutake into European and Asian market cookery, including named partial veil portions.
Restaurant demand for distinct fungi cuts and grades raised matsutake’s profile, including named partial veil portions.