Nordic mushrooms – get to know the species
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Matsutake

Matsutake

Tricholoma matsutake
Edible
★★★★☆
Taste rating: 4 out of 5

How to identify it

Cap
The cap is whitish to brownish with darker, scaly or fibrous areas and a distinct inrolled margin.
Underside
The gills are white to cream-coloured, dense and distinctly notched or attached to the stem.
Stem
The stem is stout and white with a distinct ring zone. Above the ring it is often paler and below the ring brown-scaled.
Smell
Very distinct, spicy and aromatic smell, often described as characteristic of the species.

Occurrence and habitat

It grows mainly in older pine woodland on poor, sandy or mineral-rich ground. The species is rare in Sweden.

Look-alike species

These mushrooms can resemble Matsutake. Look closely at features, habitat and images to see the differences.

Striped blewit
Striped blewit
Tricholoma portentosum
★★★★★
Good edible mushroom

Compare the cap, underside, stem, smell and habitat for reliable identification.

Read more about Striped blewit ›
Autumn blewit
Autumn blewit
Lepista saeva
★★★★★
Good edible mushroom

Compare the cap, underside, stem, smell and habitat for reliable identification.

Read more about Autumn blewit ›

Preparation

Clean carefully and cook by frying or other thorough heating. The species is valued for its aroma and should not be heavily seasoned.

Recipe suggestions

Fried Matsutake with butter, a little soy sauce and rice.

Images – study the mushroom from several angles

Click an image to display it as the main image.

⚠ Important safety information

The species is rare and can be confused with other Tricholoma species. Pick only safely identified specimens.

Facts and sources

Sources
Svampguiden; SLU Artdatabanken/Artfakta
Checked batch 10 – factual text compiled against