How long does it take to store Matsutake? Which one has higher nutritional value, Matsutake or Agaricus blazei

Matsutake is a very precious edible mushroom. Due to its rarity and limited cultivation conditions, it is not often eaten. The shelf life of fresh matsutake is also short, so how can it be preserved for a longer time? What is the difference between matsutake and Agaricus blazei?

How long does it take to collect Matsutake?

Keep refrigerated

Store fresh matsutake in the refrigerator. This method can extend the shelf life of matsutake by 3 to 7 days. Generally speaking, the best time to eat matsutake is within a week, when it will be the most delicious.

Fresh matsutake mushrooms will be dormant if refrigerated at a constant temperature of 0-5 degrees, and can be stored in this state for 5-7 days. Fresh matsutake mushrooms will gradually soften over time and the taste will deteriorate. When the internal tissue turns dark yellow, it indicates that the matsutake mushrooms have rotted and are inedible.

Freezing

Put the matsutake in the freezer and its shelf life can be extended to 6 months.

There are two ways to freeze: 1. Freeze after washing; 2. Freeze directly with clay without washing to better preserve the flavor.

Sliced ​​and dried

Cutting fresh matsutake into small pieces and drying them can preserve them for a long time without spoiling, but it will affect the taste.

This method can also be used to cut fresh matsutake slices into thin slices and put them into a container for pickling. When eating, you can take them out directly from the container, wash them and cook them.

Freeze-dried and dried Matsutake are easier to preserve and can generally be stored for about a year in a refrigerated state.

Which one has higher nutritional value, Matsutake or Agaricus blazei

Although Matsutake and Agaricus blazei look similar and have high edible value, they are actually two different mushrooms.

Matsutake, also known as Matsutsugi, grows in high-altitude primitive dense forests. The growth environment cannot be interfered with or polluted by humans. So far, it is only wild. It is generally distributed in Heilongjiang, Jilin, Liaoning, Anhui, Taiwan, Sichuan, Guizhou, Yunnan, and Tibet. It is rich in protein, amino acids, trace elements, and polysaccharides, and has the functions of enhancing immunity, anti-cancer, anti-tumor, treating diabetes, cardiovascular disease, anti-aging, nourishing the skin, strengthening the stomach, and protecting the liver.

Agaricus blazei likes to grow on grass with animal manure. It can be cultivated artificially with the base fertilizer of ordinary potted plants. It is native to Brazil and Peru and lives in a hot, humid and ventilated environment. It has an almond flavor and a crisp and tender taste. Matsutake contains a unique active substance, matsutake alcohol. It can identify tumor cells, invade the cell membrane through the cell membrane, and directly kill cancer cells.

Although both are precious edible fungi, one is highbrow and the other is lowbrow.

The transition between the cap and the stem of Yunnan Matsutake is not very obvious, and it smells soft and pine-like. The traditional way to cook it is to stew it in soup, but now the more refined way is to slice it and fry it in butter.

How to make wine with Matsutake

1. Wash and slice the matsutake mushrooms before soaking in wine.

2. Put the sliced ​​pine mushrooms into a glass bottle

3. Pour in white wine and soak

4. Sealed storage

This is a relatively simple soaking method. Of course, Matsutake can also be matched with other medicinal materials to make wine, but it needs to be matched according to the recipe. In addition, attention should be paid to the liquor used for soaking wine. It cannot be arbitrary. Nowadays, edible alcohol is rampant. Some of them are under the banner of pure grains but are actually blended with edible alcohol. It is not suitable to use plastic barrels for wine. The wine is highly corrosive and can easily corrode the plastic into the wine. Pure grain wine is required, and the degree should be between 55° and 60°.