Marinated Pine Mushrooms with Asian Pear and Pine Nuts

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

rice bran, scallions, chopped daikon, garlic, ginger, chicken, tamari, sugar, kosher salt, lemon juice, sesame seeds, matsutake, asian pear, baby turnips, nuts

Taken from www.foodandwine.com/recipes/marinated-pine-mushrooms-with-asian-pear-and-pine-nuts (may not work)