Harissa-Maple Mushrooms
Published Nov. 12, 2024
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup olive oil, plus more for garnishing
- 2½tablespoons maple syrup, plus more to taste
- 2tablespoons harissa paste, or to taste
- 4garlic cloves, minced or pressed
- 1teaspoon sweet paprika
- 1teaspoon ground cumin
- 1¾teaspoons fine sea salt, plus more to taste
- 1¼pounds shiitake, portobello or oyster mushrooms (or mix of them), trimmed as needed and sliced lengthwise into ½-inch-thick pieces
- 1small red onion, halved and cut into ½-inch-thick slices
- 1¼cups full-fat Greek yogurt
- Parsley leaves, for garnishing
- Flatbread (optional), for serving
Nutritional analysis per serving (6 servings)
257 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 9 grams protein; 484 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. Line a sheet pan with parchment paper.
- Step 2
Combine the olive oil, maple syrup, harissa, garlic, paprika, cumin and 1¼ teaspoons salt in a small bowl. Taste and adjust seasoning with more maple syrup, harissa or salt as desired.
- Step 3
Place the mushrooms and onion on the lined pan, drizzle the oil mixture over them, and use your hands to toss and coat evenly. Spread them out in a single layer.
- Step 4
Roast the mushrooms and onion for 25 to 30 minutes, stirring halfway through, until the onion is soft and lightly browned and the mushrooms are tender, golden brown and slightly charred in spots.
- Step 5
Meanwhile, mix the yogurt with the remaining ½ teaspoon salt and spread on a large serving plate or individual plates.
- Step 6
Arrange the roasted mushrooms and onion atop the yogurt and garnish with parsley. Drizzle with olive oil and serve immediately, with flatbread.
Private Notes
Comments
I added a whole juiced lemon to the yogurt sauce and then topped the finished product with pomegranate seeds.
@Erica mushrooms tend not to reheat well - you’d likely need to rehydrate them which just adds complexity. I’d recommend making the sauces the day before. You could cut the onion beforehand as well. Then the day of, you’d just need to combine the mushrooms/onions and sauce and throw into the oven to cook before adding your sauce to the serving platter and throwing them on top once finished cooking. If you do plan to wash your mushrooms, wait until right before you plan to cook them so there isn’t any texture changes that could make the dish less successful. I’d even say have your baking tray and dish ready and inside the oven hidden from guests so you can just pop the ingredients on top and save even more time this way. Hope it helps!
This was excellent: sweet and savory with heat. Because I had all the ingredients, but needed a quick meal turnaround, I used the air fryer. Don't skip the yogurt; it's a delicious complement.
These were amazing. Do not skip the yogurt - it makes such a big difference. I used the spicy Mina brand harissa paste.
Loved this. Now I'm thinking of using it as a composed dish starting with couscous and chopped parsley and mint, adding the mushrooms and topped with the Grilled Za'tar Chicken, accompanied by the yogurt sauce from the mushroom recipe. Or maybe something like tabbouleh as a side.
Made this last evening to share with friends as an app; served with crisp tortilla strips. Didn't have harissa paste, however substituted 2 T harissa spice powder. This was absolutely fantastic!