Matsutake 松茸

Matsutake might be the most storied mushroom in the world. Prized in Japan for centuries and wrapped in generations of poetry, it was also central to Indigenous foodways in the Pacific Northwest long before it became a global commodity. This talk digs into what "matsutake" actually means, both linguistically and taxonomically, and untangles the surprisingly complicated web of species around the globe that share the name, from the true Tricholoma matsutake of Japan to Tricholoma murrillianum, found throughout the American West.

Along the way, we'll cover how to tell matsutake apart from its more dangerous lookalikes, what its ecology and tree partnerships look like, and why some matsutake species are now considered vulnerable or endangered. We'll also touch on sustainable harvest practices, the surprisingly wild economics of the international matsutake trade, and attempts to cultivate this famously stubborn mycorrhizal mushroom.

The talk closes in the kitchen, where matsutake truly shines. Expect cleaning and storage tips, a few preservation techniques, and a rundown of favorite ways to cook and eat this singular mushroom, from a simple grill with miso to matsutake ramen.

Bio:
Graham Steinruck is a chef, forager, and mycologist focused on the identification and culinary use of wild fungi. His work brings together time in the field with a background in fine dining, translating wild ingredients into seasonal dishes. He grew up in Colorado, hiking and exploring the Rocky Mountains, and is a certified Wild Mushroom Identification Expert through the Colorado Department of Public Health and Environment (CDPHE), qualified to inspect and approve over 50 species of wild-foraged mushrooms.

Graham is the founder of Biodiversity Collective, an educational initiative connecting people to overlooked organisms through field-based experiences and collaborative research. As an iNaturalist Ambassador and Curator, he brings community science tools into fungal surveys, workshops, mycoblitzes, and DNA-supported projects across the United States.

In the kitchen, his focus is on local, seasonal ingredients, highlighting wild fungi through thoughtful, ingredient-driven dishes. His recipes have been featured in Wild Mushrooms by Trent and Kristen Blizzard and the Fantastic Fungi Community Cookbook by Eugenia Bone.

For more information about Graham's projects, visit biodiversitycollective.org