Recipes Marinated Pine Mushrooms with Asian Pear and Pine Nuts Be the first to rate & review! 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. Slideshow: Marvelous Mushrooms By Corey Lee Corey Lee Corey Lee is a James Beard Award-winning, Korean-born chef who is renowned for his innovative use of Asian ingredients and classic French techniques with a modernist approach to redefining American cooking. His San Francisco restaurant Benu earned three Michelin stars and was among The World's 50 Best Restaurants in 2019. Food & Wine's Editorial Guidelines Updated on January 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 45 mins Total Time: 2 hrs 45 mins Yield: 6 Ingredients 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 Directions 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. Notes Tamari is a richly flavored fermented soy bean–based sauce; unlike soy sauce, it is typically made without toasted wheat. Rate it Print