Miso Glazed Mushrooms, Sweet Potato Puree & Kale Pesto

A complex Asian miso with sweet potato, kale and mushrooms.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Course Culinary Collection, Power of Pink
Cuisine Asian
Servings 4


For the sweet potato puree

  • 4 large orange sweet potatoes
  • 75 g unsalted butter
  • ¼ cup cream
  • Salt and pepper, to taste

For the kale pesto

  • 200 g large bunch kale leaves
  • cup raw pistachio nuts
  • ¼ cup extra-virgin olive oil
  • 1 garlic clove
  • Juice of ½ lemon
  • 30 g Parmesan, finely grated
  • Salt and pepper, to taste

Miso glaze

  • 2 tbsp soy sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 2 tbsp vegetable stock
  • 2 tbsp miso paste


  • 8 large portobello mushrooms
  • 3 tbsp olive oil
  • Salt and pepper, to taste

To Serve

  • Mixed toasted seeds & baby leafy greens 


For the sweet potato puree:

  • Preheat the oven to 180˚C.
    Prick each sweet potato with a fork in a few spots, then bake potatoes on a lined baking tray until very tender, about 1 hour.
    When cool enough to handle, scoop out the flesh, discard the skin. Purée potatoes with butter, cream, salt, and pepper in a food processor until smooth.
    Keep warm.

For the kale pesto:

  • Blanch kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Strain with a sieve and press out any excess water.
    Blend pistachios, olive oil, garlic, and a dash of water in a blender or food processor until very smooth.
  • Add kale, lemon juice and Parmesan and blitz. Add a little water as needed, until smooth.
    Transfer pesto to a jar and set aside.

For the miso glaze:

  • Combine soy sauce, vinegar, maple syrup and stock in a small saucepan.
    Bring to a boil over high heat. Boil for a few seconds, and then turn the heat to low and stir in miso paste.
    Whisk over medium heat until the miso has dissolved. Set aside.

For the mushrooms:

  • Heat the olive oil in a frying pan.
    Brush the mushrooms with the miso glaze.
    Fry the mushrooms, stalk-side down, on medium-high heat, pressing down now and again, until deep golden brown. Keep brushing them with the glaze.
    Turn, glaze and cook until tender. Season.
  • Glaze mushrooms again just before plating and serve on a bed of the sweet potato puree.
    Drizzle with kale pesto, scatter over some fresh leafy greens and finish with toasted seeds for crunch.
Keyword asian, lunch