Marinated Pine Mushrooms with Asian Pear and Pine Nuts
- ACTIVE: 45 MIN
- TOTAL TIME: 2 HRS 45 MIN Plus overnight marinating
- SERVINGS: 6
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.
- 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
- 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.
- 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.
Add a Comment
Congratulations to Mei Lin, winner of Top Chef Season 12.