King Oyster Mushrooms with Pistatchio Purée

King Oyster Mushrooms with Pistatchio Purée
Photo by Marcus Nilsson

Ingredients

  • microgreens or mesclun
  • 5 ½ cups water
  • 1 tablespoon unsalted butter
  • ¼ cup mirin (Japanese sweet rice wine)
  • 3 tablespoons Sherry vinegar
  • 1 cup water
  • 8 radishes
  • + 16 more ingredients
    • 1 teaspoon kosher salt
    • 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
    • ½ cup sugar
    • 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)
    • 1 cup shelled roasted pistachios (preferably Sicilian or Turkish)

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

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