Pan-fried matsutake mushrooms in butter

Method

1. 01

   Step 1

   When cleaning matsutake mushrooms, you must be very careful. First, use a brush to gently brush away the dirt from the base, and then gently rinse them with running water to remove the sand, especially the small cap part. Otherwise, you will have an unpleasant experience when eating them!

   

2. 02

   Step 2

   Remove the bottom part of the root.

   

3. 03

   Step 3

   Carefully slice it into pieces about three millimeters thick, or cut it in half.

   

4. 04

   Step 4

   The matsutake slices are slightly thicker, resulting in a fuller texture.

   

5. 05

   Step 5

   Heat the pan slightly, then add the butter and let it melt slowly.

   

6. 06

   Step 6

   Add matsutake mushrooms and simmer over low heat the whole time.

   

7. 07

   Step 7

   Grind in just a tiny bit of fine sea salt, just a tiny bit!

   

8. 08

   Step 8

   Once the matsutake mushrooms puff up, flip them over. When they gradually become flat, they are ready to be taken out of the pot.

   

9. 09

   Step 9

   One serving is enough; as the old saying goes, "Good food should not be overindulged!" The more exquisite the dish, the more it should be savored. The aroma of matsutake mushrooms alone is enough to delight the diner; adding any other seasonings would be superfluous.

   

10. 10

    Step 10

    Finished product image