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After studying the object above, I hope you will profit from the ideas for organic living. Now let's go back to autumn antipasto (persimmons & maitake mushrooms) recipe. You can cook 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):
- Provide of Persimmon.
- Take of Maitake mushrooms.
- Take of plus Pistachio (optional).
- You need of ☆Olive oil.
- Prepare of spoonful ☆Kombu tea (granules).
- You need of ☆Balsamic vinegar.
- Use of Salt.
- You need of 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!.
Don't forget to share with your mates and family in order that this Autumn Antipasto (Persimmons & Maitake Mushrooms) recipe might be cooked with the aid of many people.
