Hi all. This is the season for Matsutake (松茸), and you may see them in your local Japanese supermarket. They are highly regarded mushroom in Japanese cuisine and are fairly expensive – ranging from $40 to $99 per pound. The below four mushrooms cost a little more than $20.
Like truffles, the cooking of matsutake should be kept as simple as possible to focus and preserve its natural flavor.
Oh yes. Your other question about dashi. As you know there are several ways to make dashi. The one I make the most often is kombu kelp with bonito flake.
800 mL water
7-8 gram of kombu kelp
15 gram of bonito flakes
Kombi kelp soak in water for 20+ min, and then add low heat and then medium heat. Once the water starts to boil, immediately remove kombu and add bonito flake. Bring to boil again and then turn off the heat. Depending on the thickness of the bonito flakes. It ranges from 10 seconds to 2-3 min. Finally, drain the broth through a sleeve strainer or a cheese cloth.
Ha ha ha. I did buy another one (so far three purchases this year), but all for myself. Now, joking aside, it does seem like there is enough of a customer base for selling this high end mushrooms. I suppose the same reason for Eately selling fresh truffles.