Matsutake grow under trees and are usually concealed under fallen leaves. It forms a symbiotic relationship with the roots of a limited number of tree species. In Japan it is most commonly associated with Japanese Red PIne . However in the Pacific Northwest it is found in coniferous forests made up of one or more of the following trees: Douglas Fir, Noble Fir, Shasta Fir, Sugar Pine, Ponderosa Pine and Lodge Pole Pine. Further south, it is also associated with hardwoods and can be found in the redwood forest in Sonoma area of California all the way up to British Columbia. The Pacific Northwest and other similar temperate regions along the Pacific Rim hold great habitat, producing these and other quality wild mushrooms.

We are the proud recipients of one of the first of season gatherings of west coast Matsutake mushrooms and they are a part of a new lobster dish on the five course tasting.  When they arrived I could smell them on my way up to meet the person delivering the mushrooms. They have a distinct aroma and when cut smell of cinnamon and clove. I pair the mushroom with lobster cuit de sous vide with lemongrass. Rutabaga shoots and black radish. We finish with a orange blossom tisane consomme and bitter orange froth. The flavors of the orange blossom tea and the earthy, spiciness of the mushrooms I think work well with the slowly cooked buttery lobster.