Still looking for a last minute side dish for your Thanksgiving dinner? Look no further than this sweet and savory Roasted Miso Mushroom & Sweet Potato recipe.
Awhile back my wife and I discovered a restaurant around us called Urban Plates. They have fresh sautéed and roasted side dishes, salads, soups and pastured meats. The food is delicious, but one side dish stuck out to me that they made that was absolutely delicious: Miso Mushroom Sweet Potato Sauté. I looked everywhere online to find their recipe or ingredients but I couldn’t find anything concrete. So I checked out this recipe and this recipe for some guidelines on cooking with miso, so that I didn’t add to much.
If you’re wondering if miso is Paleo or Primal, rest assured that even though it’s soy – it’s fermented soy – which changes things a bit. When soy is fermented it goes from harmful to less harmful/beneficial for your body. Read more about the benefits of fermented soy here and here.
Before the oven
After the oven
- 2 sweet potatoes
- 8oz mushrooms
- 1T butter
- 1T olive oil
- 1T miso
- Salt pepper
- 1 minced garlic clove
- 1t chopped parsley
- Heat your oven to 425.
- Skin and cut up your sweet potatoes into bite sized chunks. Wash and cut up your mushrooms as well.
- In a bowl melt the butter with the miso in a microwave for 15-20 seconds.
- Put mushrooms and sweet potatoes onto a baking tray and toss on the tray with olive oil, the melted butter and miso, garlic and salt and pepper to taste.
- Place tray in the oven for 30 minutes tossing once at 15 minutes.
- After 30 minutes take it out of the oven and top with chopped parsley.