King Oyster Mushrooms with Pistatchio Purée

King Oyster Mushrooms with Pistatchio Purée
Photo by Marcus Nilsson

Ingredients

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

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network