Simple Recipe: Autumn Antipasto (Persimmons & Maitake Mushrooms)

serving Autumn Antipasto (Persimmons & Maitake Mushrooms) Needs 8 Ingredients And 7 Steps

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Cooking Direction Of Autumn Antipasto (Persimmons & Maitake Mushrooms)

Autumn Antipasto (Persimmons & Maitake Mushrooms) You can cook Autumn Antipasto (Persimmons & Maitake Mushrooms) by using 8 ingredients and 7 steps. Here is how you achieve Autumn Antipasto (Persimmons & Maitake Mushrooms).

Ingredients of Autumn Antipasto (Persimmons & Maitake Mushrooms)

  1. You need to prepare 1/2 of Persimmon.
  2. You need to prepare 1/2 bunch of Maitake mushrooms.
  3. Prepare 5 of plus Pistachio (optional).
  4. You need to prepare 1 tbsp of ☆Olive oil.
  5. You need to prepare 1 of spoonful ☆Kombu tea (granules).
  6. You need to prepare 1/2 tsp of ☆Balsamic vinegar.
  7. You need to prepare 1 pinch of Salt.
  8. Prepare 1 of Black pepper.

Autumn Antipasto (Persimmons & Maitake Mushrooms) step by step

  1. Peel the persimmon and cut into bite-sized pieces. Shred the maitake mushrooms. Shell the pistachios and roughly chop them up..
  2. 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..
  3. Combine the ☆ and mix together well. Add to the persimmon and mushrooms while they're still hot..
  4. It's complete. The flavors meld as the dish cools..
  5. If persimmons aren't in season, you can make this with just maitake mushrooms..
  6. One user who used "fudekaki" persimmons said they melted while sautéing..
  7. In my area, they don't sell "fudekaki" persimmons, but I'm always on the lookout for them!.

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