King Oyster Mushrooms With Pistachio Purée

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Ingredients for 8 servings

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)

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)

8 radishes

1 tablespoon sugar

1 tablespoon kosher salt

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)

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