A rich, umami-heavy stir of thick-cut matsutake seared in butter, then drenched in a roasted-garlic glaze that hits every corner of salty, sweet, and deeply savory. Simple process, massive flavor payoff.
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Ingredients
For the Sautéed Matsutake
• 2–3 tbsp butter
• Fresh matsutake, sliced thick (the thicker cuts keep their meaty bite)
• 1 tbsp chicken bouillon or powder
For the Garlic Glaze
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp chicken bouillon
• 1 tbsp sugar
• Roasted garlic, plenty
• Use homemade, store-bought, or a generous spoon of roasted garlic paste.
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Instructions
1. Sear the Matsutake
Heat a pan over medium and melt the butter.
Add the thick-sliced matsutake and sprinkle in the chicken bouillon.
Cook until the mushrooms turn light golden brown and fragrant.
Transfer to a bowl.
2. Make the Garlic Glaze
In a second bowl, combine:
• Oyster sauce
• Soy sauce
• Chicken bouillon
• Sugar
• A generous amount of roasted garlic
Stir until smooth and fully blended.
3. Coat the Matsutake
Pour the garlic glaze over the warm mushrooms.
Using clean hands or a spoon, massage the sauce into the matsutake so every piece is glossy and coated.
4. Serve
Enjoy immediately as a snack, spoon over rice, or serve beside grilled meats or noodles.
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Notes
• Thick cuts keep the matsutake firm and “meaty.”
• Add chili crisp, sesame oil, or green onions if you want a spicier version.
• Works for chanterelles or hedgehogs too.