Sometimes it’s as if a recipe is destined for this blog. It all started with a feast at Flour + Water that Foodie put together for some local SF bloggers (Thanks, Foodie!). We were bombarded with all the pizza and pasta and deliciousness one could dream of…but of all the dishes, it was a veggie side dish that stole my heart: roasted persimmon with hen of the woods mushrooms and kale.
First of all, roasted persimmons?! What was this sorcery?
I don’t know why I’ve never thought of roasting persimmons before, not to mention using it in a savory dish! It’s brilliant. I guess that’s why they pay CTMcNaughton the big bucks.
The persimmons get a beautiful, concentrated, sweet caramelized flavor, and the roasted mushrooms are the perfect earthy, autumnal counter to it. The kale makes you feel self-congratulatingly good about yourself (that is the point of kale, right?). And the hit of lemon juice gives it all the perfect amount of acidity – don’t omit it, it really works some magic here balancing out the sweetness of the persimmons.
I went home dreaming of this dish, just waiting for the opportunity to recreate it. And then my doorbell rang. There stood my lovely neighbor with a bag full of beautiful persimmons, freshly plucked from her grandmother’s persimmon tree (Thanks, Miyuki!!! Your persimmon gift went to good use!).
It was a sign. I promptly went out and bought my other ingredients.
I couldn’t find hen of the woods mushrooms, and I wasn’t ready to splurge on chanterelles, so I opted for big oyster mushrooms. They worked wonderfully. I love how silky and luscious they get after roasting. And they just soak up all the great flavors of the salad. I just bought a bunch of fresh shitake mushrooms, and I have a feeling they’ll be great in this dish too.
So, if you’re looking for a last minute side dish for Thanksgiving, look no further! This roasted persimmon number may just steal the show.
Roasting persimmons transforms the sweet fruit into something really special. Paired with roasted mushrooms, ribbons of kale, and a spray of lemon juice, I’m betting this unexpected dish will enchant you as much as it did the first time I tasted it.
- 8 oz mushrooms (oyster mushrooms, chanterelles, or hen of the woods mushrooms all work well)
- 2 teaspoons + 2 tablespoons extra virgin olive oil
- 12 firm fuyu persimmons
- 2 cups shredded lacinato kale
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Preheat oven to 350 F.
- Clean mushrooms with a damp cloth. Don’t wash them under water or else they won’t roast as well. Toss with 1 teaspoon olive oil and a pinch of salt. Spread out onto a sheet pan lined with parchment paper. Roast for about 20 minutes, until lightly browned.
- Meanwhile, peel, hull, and cut the persimmons into wedges. I like to cut each persimmon into 12 pieces. Toss with 1 teaspoon of olive oil and a pinch of salt. Spread out onto a sheet pan lined with parchment paper. Roast for about 30 minutes, flipping them over halfway through so that both sides of the persimmons get browned.
- Cut kale leaves into thin shreds, removing the center rib. Place in a large bowl.
- Whisk together lemon juice and remaining 2 tablespoons olive oil. Pour over kale and mix well. This can marinate a bit while your persimmons finish cooking.
- Add roasted mushrooms and persimmons (and any tasty juices that may have exuded during roasting) to the kale. Gently toss to combine, season with more salt and pepper to taste, and eat up!
Recipe Source: LickMySpoon.com.
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