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
Tricholoma portentosum
★★★★★
Good edible mushroom
Compare the cap, underside, stem, smell and habitat for reliable identification.
Read more about Striped 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
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⚠ Important safety information
The species is rare and can be confused with other Tricholoma species. Pick only safely identified specimens.
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
Svampguiden; SLU Artdatabanken/Artfakta
Checked batch 10 – factual text compiled against