Champignons des Pins / Canada
In Japan, where they are highly prized and outrageously expensive, matsutakes, or pine mushrooms, (Tricholoma matsutake) are the culinary embodiment of fall. And one sniff reveals why – their delicately resinous, sweet spiciness will transport you to a piney wood on a cool, crisp autumn day. Our wild British Columbia matsutakes dry beautifully, and when rehydrated, are at their best in less-rich dishes: light soups, in rice dishes, and classically, in a delicate dashi broth with seafood. Light cooking emphasizes an Asian fragrant delicacy; longer cooking brings out a more robust and pungent flavour in Western dishes.