Grilled Matsutake Mushroom Recipe

In a medium bowl, whisk together the soy sauce, mirin, and ginger. Add the mushrooms, and let stand at room temperature 30 minutes. Heat grill to medium-hot. Grill mushrooms in batches until they are golden and start to curl, 2 minutes per side.

How to Make Charcoal Grilled Matsutake Mushrooms

Grilled Matsutake (焼き松茸) 🔗

In one word: scrumptious! Wild matsutake (pine mushrooms) and naganegi (Japanese long onion), bathed in a marinade of Japanese flavours and grilled under the broiler until perfectly caramelized. Matsutake is sweet, woodsy and incredibly meaty, and grilled naganegi turns soft and pillowy under its crispy caramel coat.

Nutrition Facts: servingsize 1 serving, calories 96 kcal


  • 1 cup matsutake, cut into bite-sized pieces
  • 1 naganegi, cut into 5cm-long rounds
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp shio koji (see notes)
  • 1 tbsp sake
  • 1 tsp grated ginger


  1. Put all the marinade ingredients in a glass container and mix them well.
  2. Add the mushroom and naganegi and mix gently, making sure all the pieces are well coated with the marinate. Leave them to marinate for 20 minutes, mixing once halfway through.
  3. Set the broiler on high. Place the mushroom and onion pieces on a tray, reserving the marinade, and broil for 10-12 minutes, keeping a close eye on them, and removing the tray from the oven halfway through to turn the pieces over, and brush them with an extra coating of the marinade.
  4. When the pieces are lightly charred on both sides, remove the tray from the oven and serve.


Can you eat matsutake mushroom raw?

Matsutake mushrooms can be eaten raw or cooked; when cooking, keep the preparation simple to highlight the flavor and aroma of the mushrooms. You can lightly sauté the mushrooms with olive oil and salt. Make sure to thoroughly clean the mushrooms and scrub the cap before eating or cooking.

What does matsutake taste like?

Matsutake mushrooms go well with fish and seafood and shouldn’t be served with butter, cream, or cheese. They shouldn’t be combined with too many things or you won’t be able to taste them. Matsutake mushrooms should be cooked on high heat in a sauté pan to release their aroma.

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