Simple Way to Prepare Favorite Autumn Antipasto (Persimmons & Maitake Mushrooms)

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Before you jump to Autumn Antipasto (Persimmons & Maitake Mushrooms) recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less In The Kitchen.

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As you can see, there are many little things that you can do to save energy, and save money, in the kitchen alone. Green living is definitely something we can all do, without difficulty. A lot of it is merely utilizing common sense.

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

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

1. Get 1/2 of Persimmon.
2. Use 1/2 bunch of Maitake mushrooms.
3. Use 5 of plus Pistachio (optional).
4. Get 1 tbsp of ☆Olive oil.
5. Prepare 1 of spoonful ☆Kombu tea (granules).
6. You need 1/2 tsp of ☆Balsamic vinegar.
7. Take 1 pinch of Salt.
8. Get 1 of 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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