Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, autumn antipasto (persimmons & maitake mushrooms). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Autumn Antipasto (Persimmons & Maitake Mushrooms) is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Autumn Antipasto (Persimmons & Maitake Mushrooms) is something that I’ve loved my entire life. They’re nice and they look wonderful.
Great recipe for Autumn Antipasto (Persimmons & Maitake Mushrooms). I wanted to upload an autumn-night themed recipe to relax and drink at home. I'm told that I'm not the type of person who sits up talking late into the night, as I'm an early to bed type of girl. So I make this as an hors.
To get started with this recipe, we have to first prepare a few ingredients. You can have autumn antipasto (persimmons & maitake mushrooms) using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Autumn Antipasto (Persimmons & Maitake Mushrooms):
- Get 1/2 Persimmon
- Make ready 1/2 bunch Maitake mushrooms
- Get 5 plus Pistachio (optional)
- Take 1 tbsp ☆Olive oil
- Make ready 1 spoonful ☆Kombu tea (granules)
- Prepare 1/2 tsp ☆Balsamic vinegar
- Make ready 1 pinch Salt
- Take 1 Black pepper
Add the garlic to the pan and sauté briefly. Persimmons and pomegranates herald the fall harvest season. Antipasto salad and a family size mushroom and pepperoni on a Friday night hard to beat. American, New American, Seafood, Wine bars, Cocktail bars, Vegetarian options.
Steps 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!
Antipasto salad and a family size mushroom and pepperoni on a Friday night hard to beat. American, New American, Seafood, Wine bars, Cocktail bars, Vegetarian options. Concentrate on fall fruits now (you have all year to hone your fruit roasting skills with other seasonal specialties). Figs, grapes, apples, pears, quinces, and persimmons are all excellent roasting candidates. Use recipes for out-of-season roasted fruit to inspire your autumn repertoire.
So that’s going to wrap it up for this exceptional food autumn antipasto (persimmons & maitake mushrooms) recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
