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Here are the ingridients that are required to serve a appetizing Autumn Antipasto (Persimmons & Maitake Mushrooms):
- You need 1/2 of Persimmon.
- Provide 1/2 bunch of Maitake mushrooms.
- Take 5 of plus Pistachio (optional).
- Take 1 tbsp of ☆Olive oil.
- Take 1 of spoonful ☆Kombu tea (granules).
- Provide 1/2 tsp of ☆Balsamic vinegar.
- Provide 1 pinch of Salt.
- Provide 1 of Black pepper.
Done with the ingridients? Here are the steps on cooking 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!.
If you can buy the meats and cheese from a specialist Italian deli, so much the better; alternatively, counters at supermarkets will cut you the correct quantities. You could serve it with some of the sharp Giardiniere Pickles. Enjoy antipasti recipes including a variety of olive, bruschetta, crositini, oyster, tortillas and salmon appetisers. We're finally catching up these days, and that means that we're discovering ways both new and old for making great use of persimmons in savory preparations as well as sweet ones throughout fall. Persimmons, also known as the 'food of the Gods' (from the Greek name Diospyros), and Sharon fruit are equally good for adding a splash of colour to dishes come the colder months.
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