How to Prepare Yummy Autumn Antipasto (Persimmons & Maitake Mushrooms)

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Autumn Antipasto (Persimmons & Maitake Mushrooms)

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We hope you got benefit from reading it, now let's go back to autumn antipasto (persimmons & maitake mushrooms) recipe. To make autumn antipasto (persimmons & maitake mushrooms) you need 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Autumn Antipasto (Persimmons & Maitake Mushrooms):

Take of Persimmon.
Take of Maitake mushrooms.
Use of plus Pistachio (optional).
Use of ☆Olive oil.
Prepare of spoonful ☆Kombu tea (granules).
Use of ☆Balsamic vinegar.
Provide 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!.

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