Leccinum Extremiorientale

Common Names: Korean Matsutake

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Culinary

About

Leccinum extremiorientale is a prized edible mushroom native to Korea, China and Japan. Known as the Korean matsutake, it has an aromatic flavor and is considered a culinary delicacy. The mushroom forms symbiotic associations with pine and oak trees. Contains bitterness-masking lepiotins.

Flavors

Spicy

Warm, peppery flavor

Aromatic

Complex fragrant taste

Textures

Meaty

Fibrous, substantial texture

Fragrances

Fragrant

Strong aromatic, woody scent

Physical Characteristics

Caps:

Convex to flat, 5-15 cm wide. Reddish brown, scaly.

Gills:

Pore surface instead of gills, whitish.

Look Alike Species

	Specie:	Differences:
	Tricholoma matsutake Edibility: edible	Whitish cap, lacks red tones, grows with hardwoods

Specie:

Tricholoma matsutake

Edibility:

edible

Differences:Whitish cap, lacks red tones, grows with hardwoods

Mushroom Ratings

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References

A New Pyrrole Alkaloid from Leccinum Extremiorientale

One new pyrrole alkaloid 2-[2-formyl-5-(methoxymethyl)-1H-pyrrol-1-yl]acetic acid (1), together with two known ones, 4-[2-formyl-5-(methoxymethyl)-1H-pyrrol-1-yl]butanoic acid (2) and 4-[2-formyl-5- (hydroxymethyl)-1H-pyrrol-1-yl]butanoic acid (3), were isolated from the fruiting bodies of Leccinum extremiorientale for the first time. Their structures were identified on the basis of 1D and 2D NMR spectroscopy as well as MS

2020