All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Robusutaa masshuruumu no guriru / grilled lobster mushrooms

The nutty taste is intensified from simple grilling. A great crunchy starter.


2-3 lobster mushrooms
1/2 small lemon


Remove damaged surfaces of lobster mushrooms, and tear into 2-4 cm wide sections by hand.
Cut lemon into wedges.


Grill mushrooms on medium low heat until color somewhat brightens and the size is reduced somewhat, approximately 10 minutes.
Serve hot with lemon (and salt).

  • This is one of the typical ways to enjoy fresh matsutake, in which case sudachi or yuzu citrus would be the companion of choice, if available.

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