We have matsutake mushrooms at the restaurant now. We are doing a simple preparation that really shows the best of the product. As soon as they are received, they are peeled and the bottom of the stem is trimmed. They are gently cleaned with a wet cloth. We usually split them, then braise them with butter and sake. It takes about 10 to 15 minutes to cook them. To finish, they are cut into tiny slices and put back in the braising liquid to be glazed. Fresh lime zest is grated over them during the plating.