You can’t mess with them too much. The trick is to trap the aroma. Leeks sautéed in butter with lemon thyme(optional)..deglaze with a nice white wine..high heat..toss thinly sliced matsutake. The recipe I know calls for clams..throw in the clams and close w/lid. They will open and release juices. Squeeze of lemon and use crusty baguette to sop the juices.

Japanese preparations are with rice or like a consommé. You can also fusion it with Lemongrass etc…but because they are seasonal and expensive, why ruin the pure flavour. They are also known as pine mushrooms..so the aroma is kinda piney/forest floor and cinnamon chai’ish. Mushroom cravings now!