Ingredients

1/2 lb Jerusalem artichokes (also called Sun Chokes) or crosnes

1 cup water

1/2 cup rice vinegar (not seasoned)

1/2 cup sugar

1/2 teaspoon kosher salt

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

For pistachio purée

• 1 cup shelled roasted pistachios (preferably Sicilian or Turkish)
• 5 1/2 cups water, divided
• 1/4 cup mirin (Japanese sweet rice wine)
• 1/4 cup instant dashi powder (also called hon dashi)

For radishes

• 8 radishes
• 1 tablespoon sugar
• 1 tablespoon kosher salt

For mushrooms

• 1 1/2 lb king oyster mushrooms (sometimes called Trumpet Royale)
• 1 (3 1/2-ounce) package enoki mushrooms
• 6 to 7 tablespoons canola oil, divided
• 3/4 to 1 teaspoon kosher salt, divided
• 1 tablespoon unsalted butter
• 2 garlic cloves, smashed
• 3 tablespoons Sherry vinegar

• Garnish: microgreens or mesclun; flaky sea salt; pistachio oil (optional)

Description

Chefs Will Tell You That Sometimes Inspiration Comes From The Exalted—but Just As Often By Chance. 'I Was Shopping For Porcini Mushrooms At A...

View Full Recipe