….Before you know it, pine mushrooms have taken their place in the market, emitting a delightful aroma. Autumn has already brought its scent. Pine mushrooms, a must-try for the whole family, are quite welcoming. Although American pine mushrooms differ from my hometown pine mushrooms, they still possess a decent pine aroma. It’s best to enjoy plenty of healthy autumn mushrooms. Today, I lightly roasted pine nuts in a pan with a subtle pine scent and added some salt for a clean appetizer on the dinner table. Pine mushrooms can only be found in the wild and have a short season, making them somewhat challenging to track down. Your best bet is to look for fresh mushrooms in specialty grocery stores, Asian supermarkets, and farmers’ markets during the U.S. growing season, typically from September through November. Pine mushrooms are rich in protein, fiber, and carbohydrates while being low in sodium. They’re also a good source of minerals and essential amino acids, including glutamic acid, which supports the nervous system and brain function.
Time: 40 minutes
- 2 pine mushrooms, cleaned and thinly sliced
- 3 tbsp pine nuts
- 1/3 tsp sea salt
- sesame oil to taste (optional)
- some pine leaves (optional)
- Heat a pan over medium-low heat and stir-fry them until they turn light brown. Then, set them aside to cool.
2. After cooling down, mince the toasted pine nuts with a knife.
3. Put the minced pine nuts and sea salt in a bowl. Mix them well.
4. Thinly slice the pine mushrooms lengthwise.
5. Place some pine leaves on a serving plate.
6. Arrange the sliced pine mushrooms on top of the pine leaves.
7. Place some pine nut salt on the side and sprinkle additional pine nut salt on top of the mushrooms.
8. Serve it with a drizzle of sesame oil (optional).
You can also view this recipe on instagram.