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Murielle Banackissa
Maple Roasted Maitake Mushrooms with Butter Miso Mashed Potatoes and rapini

Maple Roasted Maitake Mushrooms with Butter Miso Mashed Potatoes and Rapini

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Spring, Summer, Fall, Winter, Inspired by Travels
GF NF RSF
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).

Ingredients Prepare the Butter Miso Mashed Potatoes Step 1 Step 2 Step 3 Step 4 Prepare the Rapini Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Step 9 Step 10 Prepare the Maple Roasted Maitake Mushrooms Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Assemble Step 1 Step 2 Common Questions & Swaps

Ingredients

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

Rapini

  • 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.

Assemble

  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 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