Marinated Pine Mushrooms with Asian Pear and Pine Nuts
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Corey Lee
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,
Ingredients
1/4 c. rice bran, grapeseed, or other neutral oil
4 scallions
1/4 c. chopped daikon
2 clove garlic
1 piece fresh ginger
1 c. chicken stock or low-sodium broth
3 tbsp. tamari
3 tbsp. sugar
1 tbsp. kosher salt
1/2 c. lemon juice
1 tsp. sesame seeds
6 medium matsutake or small king trumpet mushrooms
1 small Asian pear
4 baby turnips
2 tbsp. pine nuts
Instructions
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. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
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