Roasted Mushrooms with Parsnip Puree & Kale Zhoug

A recipe by Logan Cox of Homer

FOR THE MUSHROOMS

-1# maitake mushrooms

-12 thyme sprigs

-8 garlic cloves (sliced thin)

-⅓ C olive oil

-Salt to taste 

FOR THE PARSNIP PUREE

-8 parsnips (peeled, sliced thin)

-1 onion (julienned)

-1 qt H20

-½ stick of butter

-Salt to taste

KALE ZHOUG

-1 bu kale (finely chopped)

-10 garlic cloves (peeled)

-2 C olive oil

-1 bu cilantro (finely chopped)

-4 jalapenos (finely chopped)

-1 tsp cumin seeds (toasted)

-1 tsp fennel seeds (toasted)

-zest of 2 lemons (microplaned)

Method

For the mushrooms, preheat the oven to 400 degrees.  Evenly distribute the ingredients on a sheet tray and drizzle with the olive oil & roast for 10 minutes. Or until fully cooked and a crispy on the edges.

For the parsnip puree, place all the ingredients in a medium sized saucepan and bring to a boil on high heat.  Let boil for 30 minutes to an hour or until all 90% of the liquid has evaporated.  Remove from heat and puree in a blender until smooth. Salt to taste.

For the kale zhoug, in a blender add the garlic cloves and puree until finely chopped. Add the kale, cilantro, jalapenos & lemon zest.  Puree the ingredients in the blender while gradually adding the oil until fully incorporated. Pour out the sauce into a bowl and fold in the toasted seeds.  Salt to taste

To finish, on a large plate spread some of the warm parsnip puree covering as much of the plate as possible.  Place the roasted mushrooms on top of the puree and spoon the kale zhoug on the mushrooms.