1/2 pound of matsutake mushrooms.   This is a beloved mushroom in Japan and Korea, and by many fungophiles here in America.   It has a deep woodsy aroma that is difficult to describe.  The matsutake is best sliced thin and eaten raw, steamed, cooked in rice or simmered in soup- Other typical mushroom treatments (high temp searing, garlic/shallots etc) are not advised for the matsutake- cook them in a way where their firm texture and aroma can be enjoyed.