King Oyster Mushrooms with Pistatchio Purée

King Oyster Mushrooms with Pistatchio Purée
Photo by Marcus Nilsson

Ingredients

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

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