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There are 3 species of mushroom that are sometimes given the name matsutake. Yours are Tricholoma magnivelare (=Armillaria ponderosa). The other species that occurs in the US is Tricholoma caligatum. The original matsutake does not occur in the US - it's name is Tricholoma matsutake.
They all have the same basic matsutake taste and odor (although T. caligatum sometimes smells and tastes different - nasty).
The only fault I have with matsutake is that they have a fairly chewy texture. If not prepared correctly they can be unpleasantly chewy. But, as David Arora says, I'll be willing to take any specimens off the hands of somebody who doesn't know how to prepare them (in the interests of showing how, of course).
Oddly enough, the main chemical component which causes the odor is the same one that gives cinnamon its odor.