Matsutake mushroom

Last updated 2026-11-16 — A famous mushroom native to the mountainous regions of Songzi — the matsutake mushroom — is renowned across Hunan and Hubei and is a common ingredient in gourmet dishes. Commonly known as "wild goose mushroom" due to its seasonal appearance, it is also called "pine mushroom" because it grows in pine forests. The fruiting bodies usually grow in clusters and are typically found around the transition from spring to summer and from late autumn to early winter, forming mycorrhizal relationships with Masson's pines. The mountainous and hilly areas of Songzi have vast expanses of Masson's pine forests and a moist climate, making them ideal for matsutake growth. The highest yield and best quality are found in the pine forests near Songzikou on the southern bank of the Yangtze River. Annual production is around 100,000 jin (approximately 50 metric tons), with some sold locally and others processed into canned goods for distribution elsewhere. Matsutake is a highly nutritious edible mushroom, containing 19.3 grams of crude protein, 6.8 grams of fat, 35.5 grams of carbohydrates, and 32.4 grams of fiber per 100 grams, along with 18 types of amino acids and vitamins. The mushroom is round, thick-fleshed, tender, flavorful, and aromatic, offering a very refreshing taste. It is excellent when stir-fried with meat slices, incredibly delicious in soups, and has a unique flavor when made into mushroom oil. It suits both meat-based and vegetarian dishes. Because it is a mycorrhizal fungus, it is still difficult to cultivate fruiting bodies artificially. The Songzi Science Experiment Station has conducted research on the domestication and cultivation of matsutake, isolating and producing pure strains. Research reports have been published in Shanghai’s "Edible Fungi" and Hubei’s "Agricultural Science" magazines. (Songzi)