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

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, autumn antipasto (persimmons & maitake mushrooms). It is one of my favorites food recipes. This time, 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 popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Autumn Antipasto (Persimmons & Maitake Mushrooms) is something which I have loved my whole life. They are 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.

To get started with this particular recipe, we have to prepare a few components. 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):
  1. Make ready 1/2 Persimmon
  2. Make ready 1/2 bunch Maitake mushrooms
  3. Prepare 5 plus Pistachio (optional)
  4. Prepare 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

So I make this as an hors d'oeurves. The olive oil and balsamic vinegar doesn't mix. Although baking the pumpkin slices is not traditional, I prefer this method. It certainly saves time in the preparation (see variation below).

Instructions 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!

Life was busier than I expected and a lot of things fell to the wayside. I've been craving being in my own little corner […] Antipasto Salad Platter. This salad is made for nights when it's just too hot to cook. Use recipes for out-of-season roasted fruit to inspire your autumn repertoire. Persimmons in general are freshest in the autumn/wintertime, so it would make sense that that's when persimmons are most abundant..

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