"wilted kale, toasted pine nuts, and meyer lemon garlic parsley butter"
Pan-Seared Mushrooms with Parsnip Puree and Herb Butter
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Serves or Makes: 4
Recipe Card
ingredients
- 2 parsnips
- 1 cups vegan creamer
- 2 tablespoons vegan butter
- 12 fresh sage leaves
- 4 cups fresh assorted mushrooms to your liking, ends trimmed (maitake, shiitake and oyster mushrooms are my personal favorites)
- 1 bunch of lacinato kale, rib removed and sliced
- toasted pine nuts
- Garnish with sliced lemons and fresh thyme
Method
Step 1
Steam parsnips until they are fork-tender. Place parsnips in a food processor or high-speed blender, add creamer, and blend until smooth. Add salt to taste.
Step 2
With a skillet on medium-high heat, melt the vegan butter and fry the sage leaves until crispy, remove from pan and set aside.
Step 3
Add the mushrooms to the skillet, sprinkle with a pinch of salt and saute mushrooms until golden brown. Add kale and saute until wilted.
Step 4
To make the herb butter place all the ingredients in a small bowl to combine
Step 5
To serve, in a bowl add the parsnip puree, mushroom kale saute, top with fried sage, pine nuts, herb butter, and lemon slices.