Friday, November 1, 2013

sweet potatoes with roasted shitake mushrooms & herb butter

Roasting shitake mushrooms changes their flavor and texture into something comparable to bacon. They become chewy and salty. Perfect for a snack or as a sweet potato topping.

for the mushrooms:
12 shitake mushrooms
1 tsp soy sauce
1/4 tsp onion powder
1/8 tsp garlic powder
1/4 tsp olive oil
pinch of salt

Wipe the mushrooms clean, and de stem. Slice them and place on a parchment lined baking sheet. Measure out the other ingredients and mix by hand until every slice is covered. Roast at 400 for 10-15 minutes until they're dried out. The time will depend on how thick your slices are.

for the her butter:
2 TB earth balance
1/4 tsp garlic powder
2 tsp nutritional yeast
2 tsp lemon juice
1/2 tsp dijon mustard
2 tsp finely minced fresh parsley
1/2 tsp salt, or a bit less
ground pepper

Combine everything together. Works easiest if the butter is not ice cold.
Both of these recipes are intended for two potatoes.

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