Autumn Antipasto (Persimmons & Maitake Mushrooms)

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a special dish, Autumn Antipasto (Persimmons & Maitake Mushrooms). It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Autumn Antipasto (Persimmons & Maitake Mushrooms) is one of the most favored of current trending foods in the world. It's easy, it's fast, it tastes yummy. It's appreciated by millions daily. They are fine and they look wonderful. Autumn Antipasto (Persimmons & Maitake Mushrooms) is something that I have loved my whole life.

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As for the number of servings that can be served to make Autumn Antipasto (Persimmons & Maitake Mushrooms) is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can cook Autumn Antipasto (Persimmons & Maitake Mushrooms) using 8 ingredients and 7 steps. Here is how you cook it.

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. So I make this as an hors d'oeurves.

The olive oil and balsamic vinegar doesn't mix together easily, so make sure you blend them as mush as you can before adding to the dish.

You can use any type of mushrooms you want. In the picture, I used red peppers for color.

Since this is meant to be a light dish, the recipe only makes a small amount. Recipe by Tsuiterusatochan

Ingredients and spices that need to be Make ready to make Autumn Antipasto (Persimmons & Maitake Mushrooms):

1. 1/2 Persimmon
2. 1/2 bunch Maitake mushrooms
3. 5 plus Pistachio (optional)
4. 1 tbsp ☆Olive oil
5. 1 spoonful ☆Kombu tea (granules)
6. 1/2 tsp ☆Balsamic vinegar
7. 1 pinch Salt
8. 1 Black pepper

Instructions to make 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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So that's going to wrap it up with this exceptional food Steps to Make Ultimate Autumn Antipasto (Persimmons & Maitake Mushrooms). Thank you very much for your time. I'm confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!