Autumn Antipasto (Persimmons & Maitake Mushrooms)
Autumn Antipasto (Persimmons & Maitake Mushrooms)

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, autumn antipasto (persimmons & maitake mushrooms). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Autumn Antipasto (Persimmons & Maitake Mushrooms) is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Autumn Antipasto (Persimmons & Maitake Mushrooms) is something that I have loved my whole life.

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.

To begin with this particular recipe, we must prepare a few components. You can have autumn antipasto (persimmons & maitake mushrooms) using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Autumn Antipasto (Persimmons & Maitake Mushrooms):
  1. Take 1/2 Persimmon
  2. Prepare 1/2 bunch Maitake mushrooms
  3. Take 5 plus Pistachio (optional)
  4. Get 1 tbsp ☆Olive oil
  5. Make ready 1 spoonful ☆Kombu tea (granules)
  6. Make ready 1/2 tsp ☆Balsamic vinegar
  7. Make ready 1 pinch Salt
  8. Get 1 Black pepper

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 d'oeurves. The olive oil and balsamic vinegar doesn't mix. Instructions Maple & Sage Acorn Squash and Pumpkin.

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

This salad is made for nights when it's just too hot to cook. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!. Antipasto Platter Assorted selection of cured meats and cheeses, mediterranean olives and marinated vegetables. Autumn Greens Sliced Fuyu persimmons, candied pecans, chevre & pomegranate jewels dressed with a house-made champagne-pomegranate vinaigrette. Baguette - A fresh bread is perfect, grilled till is has a nice crunch.

So that’s going to wrap this up with this exceptional food autumn antipasto (persimmons & maitake mushrooms) recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!