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We hope you got insight from reading it, now let’s go back to autumn antipasto (persimmons & maitake mushrooms) recipe. To cook autumn antipasto (persimmons & maitake mushrooms) you need 8 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to prepare Autumn Antipasto (Persimmons & Maitake Mushrooms):
- Prepare Persimmon
- Prepare Maitake mushrooms
- You need plus Pistachio (optional)
- Prepare ☆Olive oil
- Prepare spoonful ☆Kombu tea (granules)
- You need ☆Balsamic vinegar
- Use Salt
- Prepare 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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