King Oyster Mushrooms with Pistatchio Purée

Ingredients

• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 1 3 1/2-ounce package enoki mushrooms
• 7 tablespoons canola oil
• 1 teaspoon kosher salt
• pistachio oil
• 1 ½ pounds king oyster mushrooms (sometimes called Trumpet Royale)
• + 16 more ingredients
• • 1 cup water
  • ½ cup rice vinegar (not seasoned)
  • ½ cup sugar
  • ½ teaspoon kosher salt
  • ¾ teaspoon shichimi togarashi (Japanese seven-spice blend)
  • 1 cup shelled roasted pistachios (preferably Sicilian or Turkish)
  • 5 ½ cups water
  • ¼ cup mirin (Japanese sweet rice wine)
  • flaky sea salt
  • microgreens or mesclun
  • 3 tablespoons Sherry vinegar
  • 2 garlic cloves
  • 1 tablespoon unsalted butter
  • ½ pound Jerusalem artichokes (also called Sun Chokes) or crosnes
  • ¼ cup instant dashi powder (also called hon dashi)
  • 8 radishes

Peel artichokes and cut into 1/4-inch-thick sticks, then transfer to a nonreactive heatproof bowl. Bring remaining artichoke ingredients to a boil in a small nonreactive saucepan, stirring until salt has dissolved, then pour over artichokes. Cool to room temperature, keeping vegetables submerged ...

View full recipe at Epicurious