Marinated Pine Mushrooms with Asian Pear and Pine Nuts

• servings: 6 servings
• total time: 2 hours 45 minutes

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.