Here's another matsutake mushroom dish I made on the same night I made the donabe matsutake gohan (matsutake mushroom rice).
I sliced medium-size matsutake mushrooms in half and wrapped in aluminum foil (no seasoning at this point). It was then laid on the skillet of the tagine-style donabe, "Fukkura-san".
The donabe was covered with the lid and brought over high heat for 3 minutes on the gas stove. Then, it was turned down to low-medium and continued to be cooked for about 7 minutes. I opened the lid and foil very quickly and sprinkled a pinch of salt and 2 tablespoons of sake over the sizzling matsutake (at this point, matsutake was just cooked through - the cooking time may vary according to the size of the mushrooms). I closed the foil, covered donabe with the lid again, and turned off the heat. After 3 minutes of resting, I uncovered the lid and opened the foil. The simple steam-fry matsutake was ready.
The matsutake mushrooms were served simply with yuzu kosho, lemon, and grated ginger. The aroma was just amazing. Matsutake loves the simple donabe preparation like this, and I loved it, too.
Happy donabe life.
