Roasted Portobello Mushrooms with Sweet Potato and “Caramelized” Walnuts
    Servings
    2People
    Servings
    2People
    Instructions
    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. 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.
    Recipe Notes

    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.