Matsutakes

These have started showing up around town recently. Anyone have any favorite recipes involving them?

Hi Mike,
Interesting, I asked my mushroom lady last week and she said not till November. I'll keep an eye out. My favorite: Grill 1/4" / 6mm slices over blistering heat 90 seconds per side, then cut up and serve in miso soup. Pine, smoke, and savory broth is a winner for me.
Walt

Like Walt said, soups are great. The mushrooms are so aromatic that they really help out broths. Along those lines, a chawan mushi/savory custard is another great use for matsutake.

we had them grilled all the time in Tokyo....brushed with olive oil and grilled....some kosher salt sprinkled on...then maybe a spritz of lemon juice or soy if you are looking for a little extra pop

I'd say start cooking a nice hot dish, and use Matsutake for about the first six innings...

Longer than that and you've got some pretty stale mushrooms.