Peel the persimmon and cut into bite-sized pieces. Shred the maitake mushrooms. Shell the pistachios and roughly chop them up.
Heat olive oil in the frying pan and saute the maitake mushrooms and the persimmon. Season with salt and black pepper. Turn off the heat.
Combine the ☆ and mix together well. Add to the persimmon and mushrooms while they're still hot.
It's complete. The flavors meld as the dish cools.
If persimmons aren't in season, you can make this with just maitake mushrooms.
One user who used "fudekaki" persimmons said they melted while sautéing.
In my area, they don't sell "fudekaki" persimmons, but I'm always on the lookout for them!
Story Behind this Recipe
I wanted to upload an autumn-night themed recipe to relax and drink at home. I'm told that I'm not the type of person who sits up talking late into the night, as I'm an early to bed type of girl. So I make this as an hors d'oeurves.
The olive oil and balsamic vinegar doesn't mix together easily, so make sure you blend them as mush as you can before adding to the dish.
You can use any type of mushrooms you want. In the picture, I used red peppers for color.
Since this is meant to be a light dish, the recipe only makes a small amount.