Matsutake Rice

Matsutake Mushroom Rice

Sarah MickeyAll Recipes, Cultivated Mushroom Recipes, Dried Mushroom Recipes, Japanese Pantry Recipes, Matsutake Mushroom Recipes, Rice Recipes Leave a Comment

Matsutake Mushroom Rice


This dish is intensely satisfying. Earthy, smoky caramelized brown beech mushrooms are combined with floral, piney matsutake mushrooms in a bed of fluffy sushi rice.

Matsutake Mushroom Rice
  • 1/2oz (Approx. ¼ cup) Dried Matsutake Mushrooms
  • 3.5oz Fresh Brown Beech (Shimeji) Mushrooms
  • 2 cups Sushi Rice
  • 2 tbsp Sake
  • 1 tbsp White Soy Sauce
  • 1 tbsp Mirin
  • 1 3/4 cups Dashi – homemade (how to make dashi) or store bought
  • ¼ tsp of Sea Salt
  • 2 tbsp High Heat Oil
  • Optional Garnish:
  • Fresh Mitsuba Leaves or Mitsuba Microgreens



Rehydrate the matsutake mushrooms (how to rehydrate dried mushrooms).


Rinse the sushi rice in cold water, agitating it vigorously with your fingers, until the water runs clear. Drain off the water.


Cut the base off of the bundle of beech mushrooms (you can discard it or use it in vegetable stock).


Remove the matsutake mushrooms from the soaking water once they’re tender. Slice off any pretty caps. Dice the rest & add the diced matusakes and caps to the sushi rice.


Pour the dashi, sake, mirin, white soy sauce and sea salt over the sushi rice & matsutakes. Let the mixture sit for about 10 minutes.


In a deep pot, dutch oven, or enameled cast iron pot, heat the high heat oil over medium-high heat. Add the beech mushrooms and caramelize them in the oil, stirring occasionally, until nicely browned.


Pour the sushi rice mixture over the beech mushrooms.


Bring the mixture to a boil, reduce the heat to low, cover, and let the rice cook for 20 minutes.


Remove the pot from the heat, without removing the lid, and let it sit for ten minutes.


Serve the rice, garnished (if desired) with the mitsuba or micro mitsuba.

Leave a Reply

Your email address will not be published. Required fields are marked *