Today, I sliced up the matsutake, added some white beech mushrooms and some oyster mushrooms and fried them up in a big pan (supposedly they brown better if they aren't crowded) with butter and some soy sauce. The matsutake tasted great with a firm feel and a great aroma. The best of the bunch.
Soo good. Try it out.
[7:40 PM | 0 comments ]