Grilled matsutake mushrooms

Time 15 minutes
Yields Serves 4
Grilled matsutake mushrooms
(Los Angeles Times)

Wipe the mushrooms with a damp cloth to remove dirt. Trim the stems to remove any moldy tips. Cut the matsutakes in half lengthwise. Place them on a square of aluminum foil.


Brush the matsutakes with the sake. Fold the foil into a tightly sealed packet.


Heat a grill pan or a grill until very hot. Place the packet on the hot grill and cook for 5 minutes. Turn the packet over and grill 5 minutes more.


Open the foil carefully, as there will be steam from the packet. Sprinkle with fleur de sel to taste and serve immediately.

Matsutakes are available at Marukai, Mitsuwa and other Japanese supermarkets.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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