Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, autumn antipasto (persimmons & maitake mushrooms). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Autumn Antipasto (Persimmons & Maitake Mushrooms) is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Autumn Antipasto (Persimmons & Maitake Mushrooms) is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have autumn antipasto (persimmons & maitake mushrooms) using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Autumn Antipasto (Persimmons & Maitake Mushrooms):
- Make ready 1/2 Persimmon
- Get 1/2 bunch Maitake mushrooms
- Get 5 plus Pistachio (optional)
- Get 1 tbsp ☆Olive oil
- Make ready 1 spoonful ☆Kombu tea (granules)
- Get 1/2 tsp ☆Balsamic vinegar
- Prepare 1 pinch Salt
- Make ready 1 Black pepper
Instructions to make Autumn Antipasto (Persimmons & Maitake Mushrooms):
- Peel the persimmon and cut into bite-sized pieces. Shred the maitake mushrooms. Shell the pistachios and roughly chop them up.
- Heat olive oil in the frying pan and saute the maitake mushrooms and the persimmon. Season with salt and black pepper. Turn off the heat.
- Combine the ☆ and mix together well. Add to the persimmon and mushrooms while they're still hot.
- It's complete. The flavors meld as the dish cools.
- If persimmons aren't in season, you can make this with just maitake mushrooms.
- One user who used "fudekaki" persimmons said they melted while sautéing.
- In my area, they don't sell "fudekaki" persimmons, but I'm always on the lookout for them!
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