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Autumn Antipasto (persimmons & Maitake Mushrooms) Recipe

Autumn Antipasto (Persimmons & Maitake Mushrooms) Recipe
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Serving : 1
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Prepare the ingredients before making Autumn Antipasto (Persimmons & Maitake Mushrooms) in your home. Then, follow these steps below to serve Autumn Antipasto (Persimmons & Maitake Mushrooms) for your family or friends.

Ingredients: Autumn Antipasto (Persimmons & Maitake Mushrooms)

  • 1/2 Persimmon
  • 1/2 bunch Maitake mushrooms
  • 5 plus Pistachio (optional)
  • 1 tbsp ☆Olive oil
  • 1 spoonful ☆Kombu tea (granules)
  • 1/2 tsp ☆Balsamic vinegar
  • 1 pinch Salt
  • 1 Black pepper

How to Make Autumn Antipasto (Persimmons & Maitake Mushrooms)

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Autumn Antipasto (Persimmons & Maitake Mushrooms) in your home by yourself.

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