Tempted by Oregon Mushrooms' availability and speedy delivery of fresh Matsutake mushrooms, I had been thinking of a Japanese paella with seabass or snapper at first. But when these glorious mushrooms arrived, they quickly became the focus of my paella dish. These legendary mushrooms ripen in the Japanese red pine forests in the fall. They are distinctively meaty yet delicate all at the same time. I have paired these with crimini mushrooms for a mushroom east-west fusion dish. The final invention was to pair bamboo rice with Italian carnaroli rice. I am trying to fuse, cross pollinate, or maybe variegate is a more apt verb here, some Japanese with Italian. I used my homemade stock, which happened to have vestiges of duck this week, fresh herbs, and abundant vegetables. Having just found Arcun oil, I decided to try it out with this dish. For garnish you could use Japanese wild parsley (trefoil) or cilantro. This recipe is sized for a 14 inch paella pan. I think the resulting flavors are mystical in this dish! It is very easy to make. Thank you, Oregon Mushrooms for making this possible! - Sagegreen

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