Wood Roasted Matsutake Mushrooms Recipe
Fuyu Persimmon, Brown Butter, Cashew Cream
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Cashew Cream
Soak the raw cashews in water for at least 2 hours. Drain and rinse them, then blend with 200 ml of fresh water until smooth. Season with salt to taste and set aside.
- 2
Roast the Persimmons
Preheat the oven to 400°F (200°C). Slice the Fuyu persimmons into wedges, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 15-20 minutes until tender and caramelized.
- 3
Cook the Mushrooms
In a skillet, melt the unsalted butter over medium heat. Allow it to brown slightly, then add the Matsutake mushrooms. Sauté for about 5-7 minutes until the mushrooms are tender and golden brown. Season with salt and pepper.
- 4
Plate the Dish
On a serving plate, arrange the roasted persimmons, top with the sautéed Matsutake mushrooms, and drizzle with cashew cream. Serve immediately.
