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The ingredients needed to cook Autumn Antipasto (Persimmons & Maitake Mushrooms):
- Take 1/2 Persimmon
- You need 1/2 bunch Maitake mushrooms
- Provide 5 plus Pistachio (optional)
- Get 1 tbsp ☆Olive oil
- You need 1 spoonful ☆Kombu tea (granules)
- Prepare 1/2 tsp ☆Balsamic vinegar
- Use 1 pinch Salt
- Use 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!
Download Persimmons for Autumn for Firefox. To get more templates about posters,flyers,brochures,card,mockup,logo,video,sound,ppt,word,Please visit PIKBEST.com. Persimmon is the common name for several tropical and subtropical trees and shrubs in the genus Diospyros of the ebony wood family (Ebenaceae), characterized by alternate leaves, hard wood, and fleshy, globular fruits. When autumn is right on the edge of dipping into winter, when most trees Fuyu Persimmons. You don't have to peel them, but I do.
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