King Oyster Mushrooms with Pistachio Purée Recipe

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King Oyster Mushrooms with Pistachio Purée
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Ingredients
21
Count
Nutrition
304
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  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. Cool to room temperature, keeping vegetables submerged with a small plate. Transfer with liquid to an airtight container and chill, shaking occasionally, at least 1 day.
  3. Make pistachio purée: Cook pistachios in 2 cups boiling water in a small saucepan 2 minutes. Drain and transfer to a bowl of ice water to stop cooking. Drain again and peel off skins.
  4. 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. Drain nuts, discarding dashi, then reserve 1/3 cup nuts for garnish. Purée remaining nuts with remaining 1/2 cup water in a blender into a very smooth but thick paste.
  5. Prepare radishes: Trim radishes, then cut each into 6 wedges. Toss with sugar and kosher salt in a bowl until sugar and salt have dissolved.
  6. Prepare mushrooms and assemble dish: Trim oyster mushrooms, keeping stems intact, then cut lengthwise into 1/4-inch-thick slices.
  7. Trim enoki mushrooms, leaving 3 inches of stem, and reserve for garnish.
  8. Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until hot. 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. Transfer to a bowl. 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.
  9. When all oyster mushrooms are sautéed, return to skillet, then add butter and garlic and heat, swirling skillet, until butter is melted. Add vinegar and boil, stirring, until evaporated. Remove from heat and discard garlic.
  10. Divide pistachio purée among plates, then top with oyster mushrooms. Remove artichokes from container with a slotted spoon and arrange, along with radishes, around oyster mushrooms. Sprinkle with enoki mushrooms, greens, reserved pistachios, and sea salt.
  11. Cooks' notes: ·If using crosnes, halve lengthwise. ·Pickled Jerusalem artichokes keep, covered and chilled, 2 weeks. ·Puréed and whole cooked pistachios can be prepared 2 days ahead, then chilled separately, covered. Bring to room temperature before serving. ·Radishes can be prepared 4 hours ahead and kept at room temperature. ·Mushrooms can be sautéed 2 hours ahead and chilled, uncovered, until cool, then covered. Reheat in skillet, then proceed with recipe.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 303.52 Kcal (1271 kJ)
Calories from fat 193.18 Kcal
% Daily Value*
Total Fat 21.46g 33%
Cholesterol 3.82mg 1%
Sodium 608.34mg 25%
Potassium 303.23mg 6%
Total Carbs 23.49g 8%
Sugars 14.84g 59%
Dietary Fiber 3.17g 13%
Protein 5.71g 11%
Vitamin C 2.5mg 4%
Iron 1.5mg 8%
Calcium 42.7mg 4%
Amount Per 100 g
Calories 78.89 Kcal (330 kJ)
Calories from fat 50.21 Kcal
% Daily Value*
Total Fat 5.58g 33%
Cholesterol 0.99mg 1%
Sodium 158.12mg 25%
Potassium 78.81mg 6%
Total Carbs 6.11g 8%
Sugars 3.86g 59%
Dietary Fiber 0.82g 13%
Protein 1.48g 11%
Vitamin C 0.7mg 4%
Iron 0.4mg 8%
Calcium 11.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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