Autumn Antipasto (Persimmons & Maitake Mushrooms)

• 1/2 Persimmon
• 1/2 bunch Maitake mushrooms
• 5 plus Pistachio (optional)
• 1 tbsp Olive oil
• 1 spoonful Kombu tea (granules)
• 1/2 tsp Balsamic vinegar
• 1 pinch Salt
• 1 Black pepper

1. Peel the persimmon and cut into bite-sized pieces.
2. Shred the maitake mushrooms.
3. Shell the pistachios and roughly chop them up.
4. Heat olive oil in the frying pan and saute the maitake mushrooms and the persimmon.
5. Season with salt and black pepper.
6. Turn off the heat.
7. Combine the and mix together well.
8. Add to the persimmon and mushrooms while they're still hot.
9. It's complete.
10. The flavors meld as the dish cools.
11. If persimmons aren't in season, you can make this with just maitake mushrooms.
12. One user who used "fudekaki" persimmons said they melted while sauteing.
13. In my area, they don't sell "fudekaki" persimmons, but I'm always on the lookout for them!

persimmon, maitake mushrooms, olive oil, spoonful kombu tea, vinegar, salt, black pepper

Taken from cookpad.com/us/recipes/157258-autumn-antipasto-persimmons-maitake-mushrooms (may not work)