Iron chef pear continues…

Matsutake’s the much loved and famed “pine mushroom” are highly prized in Asian cuisine. Here in the Northwest we are lucky to have them growing in our own backyard. Hunting grounds are well kept, jealously guarded secrets, and issues have been known to happen between amateur and commercial pickers.

This year I had the fortune of being gifted a large bag by a friend. Double happiness!! I love mushrooms and have cooked extensively with Shitake’s which are similar in texture and firmness, and also delicious.

This recipe would be considered a travesty by real aficionados, as these mushrooms’ delicate, cinnamony scent is what all the fuss is about. Traditional recipes are brothy or ricey to fully showcase the aroma of the main act. Google “Matsutake Gohan” and you’ll find loads of recipes with this guy in a fine fish and Kombu broth, served in a teapot to preserve the steam until the moment your nose is ready to receive it.

In addition to their tastiness, these meaty mushrooms are purported to have numerous health benefits including improved cardiac and anti- tumor functions.

This soup was even more than double happiness because I had this leftover turkey, pear and onion gravy that I used for the base. Nice!

**Feel free to substitute other mushrooms and even apples for the pears.

From scratch version

1 organic pear diced

Half an organic onion diced

Vegetable or chicken stock

Rice vinegar to taste (about 4 tablespoons)

2 large matsutake muchrooms diced (about 2 cups)

Salt and pepper to taste (I use plenty of both of these)

1 tsp Chili flakes or garlic chili sauce

OR

Pear gravy version

1 quart (roughly) left over pear gravy from “Pear onion turkey wings in the slow cooker” (Smooth or lumpy, no matter).

Chicken stock to desired thickness (about 3 cups)