Earthy tones and perfectly crisped portabella mushrooms meeting the rich sweetness of velvety sweet potatoes, all elevated by a shiny, glossy, aromatic shallot gravy.
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Ingredients
SWEET POTATO MASHERS
- 6 medium sweet potatoes, peeled and cut into large chunks
- 1 large white masher potato, peeled and cut into large chunks
- 2 tablespoons vegan butter
- 1 teaspoon fresh thyme, chopped
- Salt and pepper, to taste
CRISPY PORTABELLA MUSHROOM & SAGE
- 1 teaspoon vegan butter
- 1 large onion, sliced into 1 cm thick rounds
- 3 cups water for boiling
- 4 medium to large portabella mushrooms (trim tips and stems for a flat round shape)
- 4 – 8 fresh sage leaves
- 3/4 cup rice bran oil or veg oil for frying
- Salt and pepper to taste
COFFEE POT SHALLOT GRAVY
- 5 shallots, peeled and julienne cut
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 3–5 sage leaves
- 1 teaspoon black pepper
- 2 shots of sherry
- 6 –8 cups broth or reserved liquid from mushrooms and potato
- 1 tablespoon corn starch + 3 tablespoons water (for slurry mixture)
- 1 cap full of browning (color) seasoning (optional)
- 1 tablespoon vegan butter
- 1 tablespoon vegan bouillon (optional)
NINJA STYLE NUTS / SPICY CANDIED PECANS
- 2 cups pecans or walnuts
- 3 tablespoons agave or maple syrup
- ½ teaspoon cayenne
- Pinch of salt
Instructions
SWEET POTATO MASHERS
Boil the peeled potatoes until fork tender and easily broken apart. Strain potatoes into a colander, reserving the liquid for cooking mushrooms. Add vegan butter, thyme salt and pepper to the potatoes. Whip vigorously with a potato masher until smooth. Set aside for service.
CRISPY PORTABELLA MUSHROOM & SAGE
Onions: Melt butter in a hot cast iron skillet. Sear each onion on both sides for 2 minutes to develop color. Set aside.
Mushrooms: Boil water in a medium sauce pot. Add portabellas and boil for 3-5 minutes. Drain, cool and pat dry. Reserve the boiling liquid for the gravy. Secure a sage leaf on top of each mushroom with some moisture. Dredge in cornstarch. In a skillet, add enough oil to cover the bottom with a bit extra. Fry mushrooms for about 2+ minutes on each side until golden brown. Season with salt and pepper to taste.
COFFEE POT SHALLOT GRAVY
Heat a sauce pot on medium-high. Add butter to melt. Add shallots and sauté until they start to caramelize. Add fresh herbs and pepper, and cook for 1 minute. Add sherry and reduce for 1-2 minutes.
Pour in 6-8 cups of broth and bring to a boil. Taste and add bouillion if needed for more depth of flavor. Add cornstarch slurry to thicken, simmering to cook off the starch. Optionally, add browning sauce for color, stir, strain into a coffee pot, and keep warm.
NINJA STYLE NUTS / SPICY CANDIED PECANS
Preheat oven to 200 C/400 F (fan/convection). Spread nuts evenly on a parchment-lined baking sheet. Drizzle with agave and season with cayenne and salt. Heat in 2-3 minute intervals, stirring each time. Remove from heat, allow to cool and serve.
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