Matsutake mushrooms are one of Japan’s most treasured seasonal ingredients, prized for their heady (and slightly funky) aroma and delicate piney flavor. They’re only available for a short time in the fall, so when I spot them, I like to make the most of their fleeting season with simple preparations that highlight their flavor and fragrance. Matsutake Gohan, or matsutake rice, is one of the best ways to do that. It’s cozy and comforting, with every grain of rice infused with the earthy perfume of the mushrooms.  I believe the kids would call this dish “quiet luxury”; there’s nothing flashy about it, just high quality ingredients transformed into an unforgettable dish.

This dish couldn’t be easier to make — and I’m sharing two methods so you can choose whichever suits your kitchen. You can use a rice cooker for a completely hands-off version, or cook it on the stovetop for a more traditional approach like I do here. Either way, the key is to layer the ingredients carefully and place the matsutake on top of the rice, which keeps the texture perfect and the famed aroma intact.

Nowadays Matsutake mushrooms are readily available, although still very expensive. In the US, they typically grow in the Pacific Northwest in Oregon, Washington, and Northern California. They cannot be farmed and are truly a wild mushroom, which accounts for their relative scarcity and high cost. When I was a child, and Asian food products were not as common as they are now, we were very lucky because our restaurant connections allowed us to get Matsutakes mushrooms once a year. We would all salivate, waiting for my mom to make this rice. I distinctly remember one year, there was a tiny amount of grit in the rice. My mom was absolutely devastated. This rice is so stupid simple to make, yet glorious and indulgent. The only caveat is to pay extra care and attention when cleaning those mushrooms.

I start making Matsutake Rice by washing the rice. Rinsing off the starch helps create those perfect, fluffy grains of rice. (For a rice primer, click here!) I rinse under cold water until the water runs almost clear and then I let it drain:

Next I thoroughly wash the mushrooms. I know it is frequently said that you shouldn’t wash mushrooms with water, but these guys can have a lot of sand on them, we don’t want any grit in our finished matsutake rice. (See my note on where to find these mushrooms.)

Scrub the mushrooms under running water:

Remove the bottom of the mushrooms with a knife, they often have packed dirt clinging to them:

Wipe the mushrooms with a damp towel to make sure any remaining grit is scrubbed off:

Once they are thoroughly cleaned I cut them into thin slices and start by cutting them in half:

Then cut into thin slices, trying to make them roughly the same size:

The broth you cook the rice in is just as important as the mushrooms themselves, since it infuses every grain with flavor and sets the foundation for this delicate dish. You can use any kind of Japanese dashi for this recipe, depending on what you have on hand. I like the classic combination of katsuobushi and kombu (called awase dashi), which adds a savory depth without overpowering the delicate matsutake. For a vegetarian option, try a shiitake and kombu stock instead. I have instructions for both here, don’t worry- making homemade dashi is a lot easier than you may think. And while of course it’s hard to beat homemade, a store bought dashi packet simmered with water for about 10 minutes or even a little instant dashi powder will work in a pinch.

Add the drained rice to a small saucepan, 2 to 3 quarts, with a tightfitting lid and pour in the dashi:

Add the mirin:

And the soy sauce:

And finally the sake:

Gently stir to combine:

Place the matsutake on top:

Letting the rice sit for 25 minutes will ensure the rice is fully hydrated and will yield the best consistency. After resting, bring the rice to simmer over medium heat:

Cover the pan and lower the heat to medium low and cook for ten minutes. Then lower to the lowest setting and cook for an additional 10 minutes:

Turn the heat off and let the rice sit for another 5 minutes before removing the lid and gently stirring the mushrooms into the rice:

Distribute the mushrooms through the rice:

Now you’re ready to enjoy your quietly luxurious meal, garnished with a sprinkle of scallion:

I can’t wait for you to see how deeply flavorful and comforting Matsutake Rice is, make some and let me know what you think. And tag us in those photos @funkyasiankitchen, we love hearing from you!

Love rice dishes as much as we do? Check out this Lemongrass Tofu Rice Salad or my popular Tarako Fried Rice.

Matsutake Rice

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• Author: Funky Asian Kitchen
• Prep Time: 15 minutes (plus 30 minutes soaking time)
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: serves 2-3 1x
• Category: entrees
• Cuisine: japanese

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Ingredients

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• 1 ½ cups raw Japanese short-grain white rice (or 2 rice cooker cups if using rice cooker (305 g, 10.75 oz)
• 6 oz matsutake mushrooms
• 1 ½ cups dashi (Japanese soup stock) 
• 2 Tbsp soy sauce
• 1 Tbsp mirin
• 1 Tbsp sake
• Salt to taste

Garnish:

1 minced scallion

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Instructions

Prepare the Rice Rinse white rice under running water until the water is almost clear and drain the rice well. 

Wash the mushrooms I know everyone says don’t wash mushrooms, but for matsutakes I do. They are very sandy. Just dry them off well. Trim off the bottom of the stems which are usually covered in hard packed dirt. (I peel around the bottom of the stem with a sharp knife). Again, thoroughly wipe the mushroom with a damp towel or paper towel. You do not want to eat rice with any grit.

Slice small mushrooms in half lengthwise and then into thin slices. For larger mushrooms, cut off the caps and then cut the mushrooms in half or thirds before slicing, keeping the mushrooms around the same size.

Making the rice with a pot Choose a smallish heavy pot with a tight fitting lid, around 2-3 quarts. Put the well-drained rice, dashi, soy sauce, mirin, and sake into the pot. Gently stir to combine. Add the matsutake mushroom on top of the rice (do not mix the mushrooms into the rice which will cause the rice to cook unevenly) and let the rice sit for 15-30 minutes to ensure the rice is fully hydrated and will yield the best consistency.

Turn the heat to medium and let the rice come to a simmer. As soon as it simmers, cover the pot with a lid, turn the heat to medium low, and cook for 10 minutes. Lower  the heat to the lowest setting and cook for an additional 10 minutes. Turn the heat off and let the rice sit for an additional 5 minutes before mixing it gently so the mushrooms are evenly distributed. Taste the rice and season with a little salt if needed. Portion into rice bowls and garnish with a little scallion if desired.

 

Making the rice with a rice cooker Put the well-drained rice, soy sauce, mirin, and sake into the cooking pot. Gently stir to combine. Add the dashi to the 2-cup water line of the inner pot; depending on how well the rice is drained, how much moisture the rice contains, you may need to add a little more or less dashi (you can use water if you don’t have any more dashi). Add the matsutake mushroom on top of the rice (do not mix the mushrooms into the rice which will cause the rice to cook unevenly). Newer rice cookers include 10 minutes of soaking time before cooking; however, to make sure rice is fully hydrated and to get the best consistency, I recommend soaking the rice for 15–30 minutes before cooking. Then push the start button.

Once the rice is done cooking, let the rice sit for an additional 5 minutes before mixing it gently. Taste the rice and season with a little salt if needed. Portion into rice bowls and garnish with a little scallion if desired.

 

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Notes

*You can use any kind of Japanese dashi for this recipe. I like the bonito flakes/kombu (awase) dashi and use it here. But you are welcome to use shiitake/kombu stock for vegetarians, a dashi packet simmered for 10 minutes with 2 cups of water, or simply 1 teaspoon dashi powder mixed with 1 ½ cups of water.

*Matsutake is considered a seasonal luxury item and can be difficult to source. I bought mine through sayweee.com. Some larger Japanese grocery stores may carry them during the fall season as well. Feel free to use other wild mushrooms, keeping the amount the same. 

 

Keywords: rice, mushrooms, matsutake, Japanese, fall, dashi,

Chilled Tofu Terrine is one of those dishes that looks incredibly elegant, but is actually super simple to make. There’s no oven involved, barely any cooking, and it can be made ahead—perfect for warm weather days when the last thing you want is to stand over a hot stove. Living in Florida, I’m always on the lookout for light, refreshing dishes that won’t heat up the kitchen, especially during the hottest days of summer. This terrine layers silken tofu with a savory filling of sautéed mushrooms, spinach, and miso. “Terrine” usually refers to a French dish that’s layered and pressed into a mold, often served cold. This version skips the mold and meat, but keeps the layered, make-ahead vibe—with tofu standing in as the perfect cool, creamy base. Once chilled, it firms up beautifully and slices cleanly into elegant, savory stacks—cool, refreshing, and full of flavor.

Then just before serving, the Chilled Tofu Terrine gets zhushed up with a punchy sauce made from gochujang, miso, garlic, and sesame oil that gets drizzled over the top. It’s bold, garlicky, and packed with umami; the perfect contrast to the cool, creamy tofu. I love serving this as a make-ahead appetizer, a light lunch, or part of a small dinner spread. It’s plant-based, fridge-friendly, and perfect for keeping cool while still eating well. Perfect for entertaining or as a make-ahead meal when it’s too hot to cook, so let’s get into it.

I start making my Chilled Tofu Terrine by making the magical sauce. It’s the kind of sauce that makes you want to eat it with a spoon, so feel free to make a double batch. Drizzle it over fried eggs, chilled soba noodles, or even use it as a sandwich spread.

Making it is as simple as bringing all the ingredients to a simmer and then chilling it.

First I add the mirin:

Then the miso, you can use any color you  have on hand:

Then comes the gochujang:

A little freshly minced garlic:

And finally some freshly ground black pepper:

Then I just bring it to a simmer:

Once it starts to simmer I take it off the heat, let it cool down to room temperature, and then chill it in the fridge. Then it’s time to make the filling for the chilled tofu terrine.

Remove the woody stem from the shiitakes and slice them:

Then trim the enoki mushrooms and separate them into little bundles:

Once the mushrooms are prepped it’s time to start cooking! I begin by heating a pan and adding the sesame oil:

Then I add the mushrooms:

Stir-fry for 2-3 minutes until they start to brown and stir in the miso:

Add the spinach to the shiitakes, and stir until wilted, about a minute. The liquid the spinach releases will help the miso turn saucy.

Add the enoki:

And stir for another minute until the mushrooms are soft:

Then I set the filling aside to cool and get to work slicing and shaping the terrine. First cut the slab of tofu into 3 equal pieces lengthwise:

Then you are going to cut each of those horizontally into 3 pieces. You’re aiming for 9 thin slices total.

Now it’s time to add the filling and make your stacks.

Once I have my triple stack, I wrap it in plastic wrap to help keep its shape.

The tofu container makes for excellent storage here, it’s already the perfect size and shape:

I make the remaining two stacks and then I chill them for a few hours to help the flavors marry. They can hang out in the fridge for a couple days, and you can be all smug in the knowledge that you have a glorious dish ready to go at a moment’s notice.

When ready to serve I put some of the sauce on 3 small plates:

Then place your beautiful terrines on the plate and top with more sauce and toasted sesame seeds:

I hope you love these vegan chilled tofu terrines. They offer an exciting blend of colors and flavors and textures, and are just perfect for the long hot days heading our way. Let me know what you think and tag me in your pics @funkyasiankitchen, we wanna see how you rock this dish!  Looking for more vegan dishes? Check out our Vegan Archives and indulge in some favorites like Melting Broccoli or Yakimatsu.

Chilled Tofu Terrine

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• Author: Funky Asian Kitchen
• Prep Time: 30 minutes
• Total Time: 30 minutes
• Yield: serves 3
• Category: starter, small plate
• Cuisine: japanese

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Ingredients

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Sauce:

• 4 Tablespoons Mirin
• 1 Tablespoon toasted sesame oil 
• 2 Tablespoons gochujang
• 1 Tablespoon miso
• 2 cloves garlic minced
• Ground black pepper to taste

Filling:

• 4 ounces shiitake mushrooms, stemmed and sliced thin
• 4 ounces baby spinach, roughly chopped
• ½ package of enoki mushrooms, about 2.5 ounces
• 3 Tablespoons sesame oil
• 1 Tablespoon miso
• 2 cloves garlic, minced

For tofu:

• 1 package silken tofu, about 14 ounces
• 1 teaspoon toasted sesame seeds for garnish

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Instructions

Prepare The Sauce: Put all of the sauce ingredients into a small sauce pan. Bring to a simmer over medium high heat while stirring. Turn off the heat as soon as it starts to simmer. Set aside to cool and then store in the fridge until ready to serve.

 

Make The Filling: Cut the bottom inch off of the enoki mushrooms, which is the growing medium. Cut the enoki in half lengthwise and gently shred the mushrooms into little bundles. 

Heat a medium pan over medium high heat. Add the sesame oil and the shiitake mushrooms. Stir-fry for 2-3 minutes until cooked and starting to brown. Add the garlic and stir into the shiitakes. Next add the miso. Stir the miso into the mushrooms as best you can (it’s clumpy and may not fully dissolve into the mushrooms, which is fine.)

Add the spinach and cook for 1 minute until wilted. The liquid from the mushrooms and spinach will help dissolve the miso and turn it into a sauce. Add the enoki mushrooms and stir for another minute until the mushrooms have wilted. Set aside to cool to room temperature. 

Make The Tofu Terrine: Open the block of tofu and cut it into thirds on the longer side. Then gently tip the blocks to the side and slice it into thirds horizontally. Now each little block is cut into 3 thin pieces.

Once the filling is cool, spoon a couple tablespoons of filling onto the bottom piece of tofu. Layer another piece of tofu on top and again spoon a couple tablespoons of filling onto the tofu. Top with the last piece of tofu. Place this completed block of tofu on a piece of plastic wrap and gently roll it a couple of times. Place it back in the tofu carton or in a plastic container.

Repeat with the two remaining blocks of tofu. You will yield three layered tofu blocks.

Place your tofu blocks in the fridge for a couple hours. This will allow the tofu to absorb the flavors of the filling. 

Plate your Terrine: Spoon a couple tablespoons of sauce onto three small serving dishes. Gently unwrap the tofu terrines and place them on the plate. Spoon a little more sauce onto the terrine and sprinkle with toasted sesame seeds. Serve immediately.

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Notes

*These terrines and the sauce can be made and stored in the fridge for a couple of days. They are served cold so it’s the perfect make ahead dish.

Keywords: chilled tofu, vegan, mushrooms, make ahead, summer, no cook