King Oyster Mushrooms With Pistachio Purée
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
48
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
5.5 cups
Water (divided)1 tbsp
Sugar1 tsp
Kosher Salt (divided)8
Radishes7 tbsps
Canola Oil (divided)1 tbsp
Unsalted Butter3 tbsps
Sherry VinegarDirections:
1
Pickle Jerusalem artichokes: Peel artichokes and cut into 1/4-inch-thick sticks, then transfer to a nonreactive heatproof bowl
2
Bring remaining artichoke ingredients to a boil in a small nonreactive saucepan, stirring until salt has dissolved, then pour over artichokes
3
Cool to room temperature, keeping vegetables submerged with a small plate
4
Transfer with liquid to an airtight container and chill, shaking occasionally, at least 1 day
5
Peel artichokes and cut into 1/4-inch-thick sticks, then transfer to a nonreactive heatproof bowl
6
Bring remaining artichoke ingredients to a boil in a small nonreactive saucepan, stirring until salt has dissolved, then pour over artichokes
7
Cool to room temperature, keeping vegetables submerged with a small plate
8
Transfer with liquid to an airtight container and chill, shaking occasionally, at least 1 day
9
Make pistachio purée: Cook pistachios in 2 cups boiling water in a small saucepan 2 minutes
10
Drain and transfer to a bowl of ice water to stop cooking
11
Drain again and peel off skins
12
Bring mirin, dashi powder, and 3 cups water to a boil in a small saucepan, stirring until powder has dissolved, then add pistachios and simmer, stirring occasionally, until nuts are very tender, about 1 hour
13
Drain nuts, discarding dashi, then reserve 1/3 cup nuts for garnish
14
Purée remaining nuts with remaining 1/2 cup water in a blender into a very smooth but thick paste
15
Cook pistachios in 2 cups boiling water in a small saucepan 2 minutes
16
Drain and transfer to a bowl of ice water to stop cooking
17
Drain again and peel off skins
18
Bring mirin, dashi powder, and 3 cups water to a boil in a small saucepan, stirring until powder has dissolved, then add pistachios and simmer, stirring occasionally, until nuts are very tender, about 1 hour
19
Drain nuts, discarding dashi, then reserve 1/3 cup nuts for garnish
20
Purée remaining nuts with remaining 1/2 cup water in a blender into a very smooth but thick paste
21
Prepare radishes: Trim radishes, then cut each into 6 wedges
22
Toss with sugar and kosher salt in a bowl until sugar and salt have dissolved
23
Trim radishes, then cut each into 6 wedges
24
Toss with sugar and kosher salt in a bowl until sugar and salt have dissolved
25
Prepare mushrooms and assemble dish: Trim oyster mushrooms, keeping stems intact, then cut lengthwise into 1/4-inch-thick slices
26
Trim enoki mushrooms, leaving 3 inches of stem, and reserve for garnish
27
Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until hot
28
Add enough oyster mushrooms to cover skillet in 1 layer, then sprinkle with 1/8 teaspoon kosher salt and 1/8 teaspoon pepper and sauté, turning once, until golden on edges, 2 to 4 minutes
29
Transfer to a bowl
30
Sauté remaining oyster mushrooms in 5 or 6 more batches, using 1 tablespoon oil, 1/8 teaspoon kosher salt, and 1/8 teaspoon pepper per batch
31
When all oyster mushrooms are sautéed, return to skillet, then add butter and garlic and heat, swirling skillet, until butter is melted
32
Add vinegar and boil, stirring, until evaporated
33
Remove from heat and discard garlic
34
Divide pistachio purée among plates, then top with oyster mushrooms
35
Remove artichokes from container with a slotted spoon and arrange, along with radishes, around oyster mushrooms
36
Sprinkle with enoki mushrooms, greens, reserved pistachios, and sea salt
37
Trim oyster mushrooms, keeping stems intact, then cut lengthwise into 1/4-inch-thick slices
38
Trim enoki mushrooms, leaving 3 inches of stem, and reserve for garnish
39
Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until hot
40
Add enough oyster mushrooms to cover skillet in 1 layer, then sprinkle with 1/8 teaspoon kosher salt and 1/8 teaspoon pepper and sauté, turning once, until golden on edges, 2 to 4 minutes
41
Transfer to a bowl
42
Sauté remaining oyster mushrooms in 5 or 6 more batches, using 1 tablespoon oil, 1/8 teaspoon kosher salt, and 1/8 teaspoon pepper per batch
43
When all oyster mushrooms are sautéed, return to skillet, then add butter and garlic and heat, swirling skillet, until butter is melted
44
Add vinegar and boil, stirring, until evaporated
45
Remove from heat and discard garlic
46
Divide pistachio purée among plates, then top with oyster mushrooms
47
Remove artichokes from container with a slotted spoon and arrange, along with radishes, around oyster mushrooms
48
Sprinkle with enoki mushrooms, greens, reserved pistachios, and sea salt