Practical Way to Preparing Appetizing Autumn Antipasto (Persimmons & Maitake Mushrooms)
Wishing to dine Autumn Antipasto (Persimmons & Maitake Mushrooms) a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This page gonna guide you with useful instructions on preparing a Autumn Antipasto (Persimmons & Maitake Mushrooms) like a famous chef made.
We hope you got benefit from reading it, now let's go back to autumn antipasto (persimmons & maitake mushrooms) recipe. To make autumn antipasto (persimmons & maitake mushrooms) you only need 8 ingredients and 7 steps. Here is how you cook it.
To prepare an unforgettable Autumn Antipasto (Persimmons & Maitake Mushrooms), here are the components required:
- Prepare 1/2 of Persimmon.
- Prepare 1/2 bunch of Maitake mushrooms.
- Provide 5 of plus Pistachio (optional).
- Get 1 tbsp of ☆Olive oil.
- Get 1 of spoonful ☆Kombu tea (granules).
- You need 1/2 tsp of ☆Balsamic vinegar.
- Get 1 pinch of Salt.
- You need 1 of Black pepper.
After readying the components, next you are ready to cook your 5-star Autumn Antipasto (Persimmons & Maitake Mushrooms) by following the instructions below:
- 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!.
Recipe : Autumn Antipasto (Persimmons & Maitake Mushrooms)
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