King Oyster Mushrooms with Pistachio Purée

Ingredients for King Oyster Mushrooms with Pistachio Purée

• 230g Jerusalem artichokes (also called Sun Chokes) or crosnes

• 240ml water

• 120ml rice vinegar (not seasoned)

• 100g sugar

• 1/2 teaspoons kosher salt

• 3/4 teaspoons shichimi togarashi (Japanese seven-spice blend)

• 130g shelled roasted pistachios (preferably Sicilian or Turkish)

• 1325ml water, divided

• 60ml mirin (Japanese sweet rice wine)

• 60ml instant dashi powder (also called hon dashi)

• 8 radishes

• 1 tablespoon sugar

• 1 colher de sopa de sal kosher

• 675g king oyster mushrooms (sometimes called Trumpet Royale)

• 1 (100g) package enoki mushrooms

• 6 to 7 tablespoons canola oil, divided

• 3/4 to 1 teaspoon kosher salt, divided

• 1 colher de sopa de manteiga sem sal

• 2 garlic cloves, smashed

• 45ml Sherry vinegar

• Garnish: microgreens or mesclun

• flaky sea salt

• pistachio oil (optional)

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 with a small plate. Transfer with liquid to an airtight container and chill, shaking occasionally, at least 1 day.

Cook pistachios in 475ml 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.

Bring mirin, dashi powder, and 725ml 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 50g nuts for garnish. Purée remaining nuts with remaining 120ml water in a blender into a very smooth but thick paste.

Trim radishes, then cut each into 6 wedges. Toss with sugar and kosher salt in a bowl until sugar and salt have dissolved.

Trim oyster mushrooms, keeping stems intact, then cut lengthwise into 1/4-inch-thick slices.

Trim enoki mushrooms, leaving 3 inches of stem, and reserve for garnish.

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 teaspoons kosher salt and 1/8 teaspoons 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 teaspoons kosher salt, and 1/8 teaspoons pepper per batch.

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.

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.

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