Roasted Portobello Mushrooms with Sweet Potato & “Caramelized” Walnuts

 

I guess you could say that I had very high expectations coming here to the states about one specific thing. Whole Foods. Luckily enough, just 2 minutes down the road from where our rented apartment is a massive Whole Foods store. Well, massive in our opinion. After reading some online reviews of the store I saw that this is apparently one of the smallest Whole Foods departments in America, yet it is over 20 times the size of the largest health food store in Norway. If anything, this is the one thing I am going to miss the most about US. The options for vegan, gluten-free and healthy foods are endless and incredibly convenient. Anyways, as I was drooling over everything walking around the isles I saw the most amazing display of fresh organic vegetables. Especially eye-catching was the amazingly huge portobello mushrooms they had. Needless to say I went a little bit crazy and we had to carry home far too many bags. Got a nice arm workout squeezed in though.

 

Also after scouring store after store, my father finally found the right USB cable to my camera, meaning that I can start uploading the new recipes that I have made recently. I have to say I am not completely pleased with the pictures in the last few posts I have made, and I do not think that they bring justice to the actual recipe. I hope to update them as soon as possible, but for now I will focus on posting the new recipes I have made during my trip to the states. This is the first dish I made here in New York, and it is perhaps one of the most elegant and refined dinners I have made in a long time. The marinade sauce goes perfectly with the mushrooms, the sweet potatoes gives an incredibly texture, and as a finishing touch the caramelized walnuts adds a bit sweetness. If this does not enthrall your palette I do not know what will.

 

ps: you can now find me on Facebook, makes it a lot easier for us to stay in touch!

 

Roasted Portobello Mushrooms with Sweet Potato & Caramelized Walnuts

 

Roasted Portobello Mushrooms with Sweet Potato & “Caramelized” Walnuts

makes 2 servings

Ingredients:

  • 2 large portobello mushroom caps (remove the stem)
  • 1 large sweet potato
  • 1/4 cup walnuts, roughly chopped
  • 1/2 cup dates, blended
  • Alfalfa sprouts
  • Sun-dried tomatoes (not oil-packed, optional ingredient)
Marinade sauce:
  • 4 tbsp liquid aminos
  • 4 tbsp water
  • 2 cloves garlic, minced
  • 2 tbsp tomato puree
  • black pepper

 


Directions:
1. Start by whisking together all the ingredients for the marinade sauce. Remove the stems from your portobello mushrooms, carefully brush them so that they are clean from any dirt they might contain, and gently cover them in the sauce on both sides (see the picture to the right). Let this sit and absorb all of the flavors while making other components.

 

 

2. Chop your sweet potato into medium sized chunks and steam/boil them until they are completely tender (depending on how large your sweet potatoes are, this can take anywhere from 15-30 minutes). While that is cooking, place your dates into a food processor and pulse a few times until you have a creamy paste. Roughly chop up your walnuts, add them in a bowl and stir in the blended dates. Mix this thoroughly before lightly toasting them on medium-high heat in a non-stick pan. Set this aside.
3. Now that the sweet potatoes are almost done you can roast the mushrooms. Heat up a non-stick pan to medium heat and cook the mushrooms on each side for 5-10 minutes. If your mushrooms are very thick they need longer time than the thinner ones, and it is important that they are cooked all the way through (but do not burn them!). When they are finished, place them on plates and move on to the sweet potatoes. Check that they are cooked by lightly stabbing them with a fork. If so simply drain them, place in a bowl and roughly mash them. Spread this on top of your mushroom, add on however much alfalfa sprouts you wish and top it off with the sun-dried tomatoes and caramelized walnuts.

 

Even though the dish sounds complex, and the flavors certainly are, it is very easy to make and does not take a lot of time either.Also, per request, I will be making a cruelty-free shopping guide very soon, so if you have any specific things you want me to add in you can let me know in the comment section down below!

 

Comments

    • says

      Hei hei!

      Ååå heldig, å dra til New York var en helt utrolig opplevelse. Faren min og jeg leide en leilighet noe som gjorde matlaging veldig lett, så Whole Foods var et daglig stopp for oss. Er du heldig bor du nærme en av de store butikkene, de har et utrolig utvalg av frukt, grønnsaker og vegansk mat! Alt i alt er NY mye bedre tilpasset veganere enn Norge, noe som gjør det er kjempe lett å finne kafeer og resturanter man kan spise på. Vi spiste ikke fryktelig mye ute så jeg kan ikke anbefale noen bestemte steder, men jeg er sikker på at det finnes mange som fokuserer på uprosessert vegansk mat.

      Utenom mat vil jeg anbefale på det varmeste at du tar turen innom Central Park (helst tidlig om morgenen, da er det færre folk). Jeg og faren min endte opp med å løpe rundt hele parken (ca. 10 km) nesten hver dag, og det var utrolig fantastisk. Vi dro også til en stor park i Brooklyn som også var kjempe fin på en helt annen måte. Central Park var veldig temt mens parken i Brooklyn minte mer om en skog. Det var også mye færre folk i den sistnevnte. Jeg husker dessverre ikke hva parken i Brooklyn heter, men det er sikkert ikke vanskelig å søke opp!

      Det er så mye å se der men parkene, samt en helikoptertur over byen, var garantert høydepunktene for meg.

      Håper dette hjalp og at du får en herlig tur! :)

If you have any questions, feedback, or just want to say hi, leave it in the comment section below and I will get back to you as soon as time allows!