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Marinated Pine Mushrooms with Asian Pear and Pine Nuts

In this lovely, elegant salad, chef Corey Lee highlights Korean ingredients that he thinks Americans aren't familiar enough with: pine mushrooms, also known as matsutake, and Asian pears. "Korean food is synonymous with strong spicy, pickled and fermented flavors. But there's a natural, delicate side to the cuisine as well," says Lee.

  • Total Time:
  • Servings: 6

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  • 1/4 cup rice bran, grapeseed or other neutral oil
  • 4 scallions, white parts only
  • 1/4 cup chopped daikon
  • 2 garlic cloves, crushed
  • One 1-inch piece of fresh ginger, peeled and sliced 1/4 inch thick
  • 1 cup chicken stock or low-sodium broth
  • 3 tablespoons tamari
  • 3 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1/2 cup fresh lemon juice
  • 1 teaspoon sesame seeds
  • 6 medium matsutake or small king trumpet mushrooms, quartered lengthwise
  • 1 small Asian pear, peeled and cut into very thin wedges
  • 4 baby turnips, very thinly sliced on a mandoline
  • 2 tablespoons pine nuts


  1. In a medium saucepan, heat the rice bran oil. Add the scallions, daikon, garlic and ginger and cook over moderate heat, stirring frequently, until fragrant, 3 minutes. Add the chicken stock, tamari, sugar and salt and simmer over low heat for 10 minutes. Add the lemon juice, sesame seeds and mushrooms and let cool to room temperature, 2 hours. Cover and refrigerate overnight.
  2. Let the mushrooms return to room temperature. Drain, reserving both the mushrooms and marinade; discard the remaining solids. Arrange the mushrooms on plates and drizzle with a little of the marinade. Top with the Asian pear wedges, baby turnips slices and pine nuts and serve.


Tamari is a richly flavored fermented soy bean-based sauce; unlike soy sauce, it is typically made without toasted wheat.

Contributed By Photo © Con Poulos Published January 2014

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