Steps to Prepare Anthony Bourdain Autumn Antipasto (Persimmons & Maitake Mushrooms)

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, autumn antipasto (persimmons & maitake mushrooms). 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 meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Autumn Antipasto (Persimmons & Maitake Mushrooms) is something which I have loved my whole life.

To get started with this particular recipe, we must first 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. Take 1/2 bunch Maitake mushrooms
3. Make ready 5 plus Pistachio (optional)
4. Make ready 1 tbsp ☆Olive oil
5. Get 1 spoonful ☆Kombu tea (granules)
6. Prepare 1/2 tsp ☆Balsamic vinegar
7. Make ready 1 pinch Salt
8. Prepare 1 Black pepper

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!

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