Black pepper and matsutake

Overview

How to cook Black pepper and matsutake at home

Cut off the bottom of matsutake mushrooms.
Use a paring knife to gently trim off the dirty parts of the roots.
That's it.
Gently rinse the umbrella head, underside and root with running water.
Cut each matsutake into three slices, not too thin.
Pour olive oil into the pan.
Heat the oil, spread the matsutake slices flat, and fry slowly over low heat.
Twist in some salt.
Twist appropriate amount of crushed black pepper.
Fry until golden brown and turn over.
Fry both sides until golden brown, if there is moisture, turn to medium heat to drain away the moisture.
Done.