DISH-SONGI , GRILLED MATSUTAKE FROM KOREAN CUISINE

I am waiting eagerly the new collecting seasonstarting for wild mushrooms in Finland. I am an enthusiast wild fungi user in my daily food if available. The Japaneses and the Koreans seems to be similiar.
Here one simple receipt modified from  the dish-songi.
Ingredients:
-fresh Matsutake (if not available ,use cep ; boletus edulis) cut at full length to 3cm thick slices.
-american bacon slices (cut" a la juliana")
-fresh garlic shoots ; use only the soft part (two with each mushroom slice)
-salt flakes and sesame oil
-At first you  fry the bacon till it`s crispy .Then take the garlic shoots and Matsutake slices grill them on a spanish type "plancha" till they are "al dente" not should be well done.
-use sesame oil both in frying and grilling
-sprinkle some flakes of salt on the mushroom slices and cover with bacon
-decorate with garlic shoots

 CHEF THOR