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Murielle Banackissa

Maple Roasted Maitake Mushrooms with Butter Miso Mashed Potatoes and Rapini

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1 hour 15 mins Prep: 20 mins Cook: 55 mins
Serves 4

Inspired by nature, this vegan recipe features rich, creamy mashed potatoes with notes of umami. It is served alongside bright and slightly bitter rapini as well as earthy, meaty, and lightly sweetened maitake mushrooms (also known as hen of the woods mushrooms).


Butter Miso Mashed Potatoes

  • 900 g Yukon gold potatoes , peeled and cubed into 2cm cubes
  • 1/2 tsp sea salt
  • 1 bay leaf
  • 2 garlic cloves
  • 1/2 cup soy cream (such as Belsoy)
  • 2 tbsp nutritional yeast
  • 2 tbsp unsalted vegan butter
  • 1 tbsp dark miso
  • Freshly cracked black pepper , to taste


  • 1 small yellow onion , halved and sliced into strips
  • 4 garlic clves
  • 2 tbsp olive oil
  • 1 rapini bunch , stems trimmed and cut in 3 crosswise
  • Sea salt , to taste
  • Freshly cracked black pepper , to taste
  • Chili flakes , to taste

Maple roasted Maitake Mushrooms

  • 300 g Maitake mushrooms , broken into 8-12 large pieces
  • 3 tbsp maple syrup
  • 1 tbsp extra virgin olive oil
  • 1 1/2 tbsp tamari (or low sodium soy sauce)
  • 1/4 tsp smoked paprika
  • Chopped roasted pecans , for serving

Prepare the Butter Miso Mashed Potatoes

  1. Step 1

    To a saucepan, add cubed potatoes, sea salt, bay leaf, and garlic cloves. Cover with water. Put the lid on and bring to a boil.

  2. Step 2

    Decrease heat to medium and continue cooking, with the lid partially covering the saucepan for 10 minutes or until the potatoes are fork tender.

  3. Step 3

    Drain, remove the bay leaf, and return to the saucepan. Mash until smooth to your desired consistency.

  4. Step 4

    Add in the soy cream, nutritional yeast, unsalted vegan butter, miso, and black pepper, if desired. Mix to incorporate.

Prepare the Rapini

  1. Step 1

    Bring a large pot of salted water to a boil.

  2. Step 2

    Add sliced onion and 2 garlic cloves. Boil for 10 minutes.

  3. Step 3

    Decrease the heat to medium-low.

  4. Step 4

    Drop in the rapini, submerge it with water and cook for 4 minutes until bright green and the stems have the texture of cooked asparagus.

  5. Step 5

    Drain and run under cold water to stop the cooking. Let sit in the colander to strain as much water as possible.

  6. Step 6

    Heat the olive oil in a large pan on low heat.

  7. Step 7

    Mince the remaining 2 cloves of garlic and add it to the pan.

  8. Step 8

    Cook until fragrant.

  9. Step 9

    Transfer the drained rapini into the pan and cook until the water is mostly evaporated, but the color of the rapini remains bright.

  10. Step 10

    Season with sea salt, black pepper, and chili flakes.

Prepare the Maple Roasted Maitake Mushrooms

  1. Step 1

    Preheat oven to 400ºF and line a baking sheet with parchment paper.

  2. Step 2

    Place the Maitake pieces on the parchment-lined baking sheet.

  3. Step 3

    In a small bowl, whisk together maple syrup, olive oil, tamari, black pepper, and smoked paprika.

  4. Step 4

    Spoon the liquid mixture onto each Maitake piece.

  5. Step 5

    Roast in the oven for 10 minutes. Flip and roast for another 5 minutes.

  6. Step 6

    If desired, add a bit of color to your roasted mushrooms by broiling them at 500ºF for 1-2 minutes.


  1. Step 1

    Plate the butter miso mashed potatoes along with the rapini and the maple roasted Maitake.

  2. Step 2

    Garnish with chopped roasted pecans. Enjoy immediately.

Common Questions & Swaps

  • Can I replace the Yukon gold potatoes with another variety? Yes, Russet potatoes would work well here too.
  • What if I do not have soy cream? Replace it with 1/3 cup of unsweetened soy milk (or any other unsweetened plant based milk of choice in a carton) and add 2 tablespoons of unsalted vegan butter to your mashed potatoes. 
Maple Roasted Maitake Mushrooms with Butter Miso Mashed Potatoes and rapini
Maple Roasted Maitake Mushrooms with Butter Miso Mashed Potatoes
Plate set on a table outside. Served in it are Maple Roasted Maitake Mushrooms with Butter Miso Mashed Potatoes

When I think of the magic of nature, my mind always goes to mushrooms and their incredible wisdom.

There is a living network of mushrooms, called mycelium, that is responsible for breaking down organic matter into nutrients that can be absorbed and used as nourishment. This network is connected to other plants and is responsible for transferring water, nitrogen, carbon and other minerals between living organisms, creating a perfect symbiosis.

There are thousands and thousands of mushrooms that exist on this planet and I think us humans are so lucky that so many a comestible and can be transformed into delectable dishes.

This recipe was created through a collaboration with the Creative by Nature magazine, where I wrote an article about the beauty of the cyclical rhythm of nature. And this recipe is an ode to the glorious vegetables our earth gifts us.

From the earthy, umami, rich and decadent flavors of Maitake mushrooms, to the rich, creaminess of mashed potatoes and the delightful bitterness of rapini, this dish is a true celebration and one that can be made when you want to celebrate yourself or a special someone.

Table set outside for two near the forest. In the plates: Maple Roasted Maitake Mushrooms with Butter Miso Mashed Potatoes.
Outdoor table for two with Maple Roasted Maitake Mushrooms with Butter Miso Mashed Potatoes and rapini

When it comes to the ingredients used in this recipe, below are the ones I used. For any modifications, refer to the Swaps & Comments section.

Yukon Gold potatoes: They are my absolutely favorite potato variety for making mashed potatoes that are fluffy and smooth in texture.

Soy cream: This makes the mashed potatoes extra creamy and rich.

Nutritional yeast: It replaces the cheese that can sometimes be found in mashed potatoes, giving them a fully plant-based cheesy flavor.

Unsalted vegan butter: Added because I like my mashed potato extra rich, vegan butter adds a lovely layer of flavor and luxury.

Dark miso: It adds an umami and savory flavor profile to the mashed potatoes that complements delightfully well the earthy flavor of the Maitake.

Yellow onion: Boiled together with garlic, it infuses the rapini with a slightly sweet flavor, balancing out its bitterness.

Garlic cloves: Lightly spicy, they complement really well the flavor of the rapini.

Maitake mushrooms: Rich, woodsy in taste, and with a delightful texture, this mushroom variety lands itself perfectly for a meal celebrating the beauty of nature.

Maple syrup: It softens up a little the flavor of the Maitake, while adding a lovely sweetness to the entire meal.

Tamari: It seasons the Maitake, bringing forth saltiness and umami tones.

Creating more intentional recipes like this one, that celebrate nature and the amazing produce it gifts us really makes me incredibly happy.

It makes me realize the power that food has to communicate a message. It is a way we get to express ourselves, one ingredient at a time.

I hope that as you make this recipe, you too find a little reverence for the ingredients featured and for the entire cooking process.

If you try making this recipe, feel free to share about it on social media and tag me (@muriellebanackissa).

Happy cooking ✦