Sauteed matsutake mushrooms with Japanese turnips and their greens
Course: Appetizer, Side Dish
Keyword: Hakurei turnip, Matsutake
4hakurei turnipswith greens
3ouncesfresh matsutake mushroomscleaned and trimmed, rinsed and dried if dirty
2tablespoonslardor high-heat, flavorless oil
Kosher saltto taste
Remove the greens from the turnips leaving 1/4 inch of the green stem attached. Cut the top 1-2 inches of greens off, then slice the stems into 1/2 inch pieces. Cut the turnips in half if they're small or in 1/4s if they're large. Slice the matsutake into 1/2 inch slices.
Heat the lard or oil in a pan, then add the turnips and matsutake and cook on medium high heat until caramelized and browned. When the mushrooms and turnips are tender, add the stems and leaves to wilt, season the mixture with salt to taste, then serve immediately.