Sweet potato mash with sautéed mushrooms and thyme. Perfect for a plant-based entrée or fall side served with a glass of Pinot Noir!
Have you ever heard people say that what you put on the Internet will be there forever?
Well, I never did, until this week.
M showed me a website the other day that acts as an Internet archive for past website content.
I’ve deleted my fair share of Internet content over the years, including but not limited to: a Xanga from high school, several Twitter accounts, and my first blog that I deleted.
I always assumed that when I hit the “delete all site content” button on those sites, that those words and pictures were gone forever.
Nope.
I sat incredulous as this Internet site that I’d never heard of pulled up an index of my past blog posts from 2014 and 2015.
The internet was bit laggy, as though it struggled to reach back in time to resuscitate the content I’d discarded.
When the page finally loaded, it was like staring at a friendly ghost.
I had to smile, because 20-something Lauren was a budding food blogger even then, writing about vegan muffins and fluffy feelings accented by crude cropped iPhone photos.
It definitely put into perspective how far I’ve come, even when I feel stuck behind the camera, in the kitchen, and in life.
And in that moment I was filled with immense gratitude that I can call my kitchen my office and create every day.
So I can bring you meals like this Sweet Potato Mash with Sautéed Mushrooms + Pinot Noir.
This cozy autumn dish combines sweet potatoes and mushrooms in a creative pairing with Pinot Noir!
What You Need to Make Sweet Potato Mash with Sautéed Mushrooms
This recipe is adapted from Kale and Caramel’s Creamy Roasted Squash & Crispy Mushrooms!
This gorgeous fall dish celebrates seasonal produce in a creative pairing that has major visual appeal.
I couldn’t help but think how good that meal would be with a cozy glass of red, so I decided to adapt it into a wine pairing for the blog!
My version has some adjustments, like swapping out the roasted squash for sweet potato, decreasing the oil, and adding in fresh garlic and spices.
You’re going to love how easily this fall dish comes together for an impressive meal or side to share!
How to Make Sweet Potato Mash
The gorgeous orange base to this dish starts with seasoned sweet potato purée!
The inspiration for this sweet potato mash comes from my Smashed Burrito Bowls.
In this recipe, we smash sweet potatoes with sweet paprika and tahini for a sweet and creamy spread in burrito bowls.
I decided it would be equally as delicious smothered in crispy mixed mushrooms.
For the sweet potato mash you need:
- sweet potatoes
- runny tahini
- sweet paprika
- Himalayan sea salt
- unsweetened almond milk
That’s it!
The sweet potato mash can be mixed in the blender or food processor or by hand with a fork.
What You Need to Make Sautéed Mushrooms
Are you a ‘shroom lover?
I am, but a timid lover at that.
Believe it or not, over the year, I’ve worked only with white button and portobellos, so I was really excited to work with a blend of mushrooms for this recipe.
For the sautéed mushroom you need:
- olive oil
- fresh thyme leaves
- fresh mushroom blend (oyster, maitake, beech, shiitake)
- fresh cracked pepper
- garlic
- Himalayan sea salt
- black pepper
That’s it!
I opted for a blend of oyster, maitake, beech, and shiitake mushrooms, but you can sub any mushrooms you can find.
How to Make Crispy Mixed Mushrooms
Here are some tricks to achieving the crispiest mushrooms.
Be sure to preheat the oil in the pan before adding the mushrooms.
Oh, and, yes, I encourage using oil for this recipe because it really changes the flavor and heating pattern of the mushrooms!
Be sure to rinsing and patting the mushrooms as dry as possible before adding to the skillet.
Once you’ve added them in, it’s normal for the pan to look a bit wet and soggy for a few minutes.
This is just the mushrooms releasing their moisture.
It’s all good.
About ~5 minutes in, add in the fresh garlic, thyme, and Himalayan sea salt and give them a nice shake to distribute.
After this, you’ll want to cook another 5 minutes or so, until the moisture is all cooked off and the mushrooms start to brown on the bottom.
I recommend turning them with a spoon or tongs to make sure all sides are nice and golden brown.
With the mushrooms prepared, reward yourself with a glass of red.
90+ Cellars Pinot Noir
I paired this cozy fall meal with 90+ Cellars Lot 75 Reserve Pinot Noir!
This Pinot Noir is made from berries hand-picked from vines scattered about the lush hills and cool valleys of Sonoma’s Russian River Valley — one of the greatest Pinot Noir-producing wine regions in the world.
In the river valley, the cool fog from the Pacific Ocean creates the perfect climate for this temperamental grape to survive!
The wine’s flavors are big and bold for a Pinot, with notes of juicy black cherries and cocoa.
You might also detect some cedar and violets as an afterthought!
You’ll love the way the flavors of this wine compliment the sweet potato mash and umami-rich mushrooms.
How to Serve Sweet Potato Mash with Sautéed Mushrooms
Plating this Sweet Potato Mash with Sautéed Mushrooms + Pinot Noir is so easy!
Smear the sweet potato smash in an arching fashion across plates like you’re the top chef at a fancy 5-star restaurant.
Divide the mushrooms on top and garnish with fresh thyme and optional fresh red pepper flakes for some heat.
This dish would work beautifully as a fall side or an addition to your holiday menu.
You can also make it more of a main meal by adding in crispy baked chickpeas, tofu, or tempeh for protein.
I think adding some sautéed greens for color wold be a beautiful addition, too, like swiss chard or kale!
Try pairing it with a glass of 90+ Cellars Reserve Pinot Noir for a delicious vegan wine pairing.
Enjoy!
More Sweet Potato Recipes
-
Purple Sweet Potatoes with Tandoori Chickpeas
-
Sweet Potato Boats with Sweet Potato Cream
-
Sweet Potato Quinoa Bowls
-
Sweet Potato Shepherd’s Pie
-
Sweet Potato & Chickpea Bake
-
Warm Spiced Sweet Potato Salad
-
Sweet Potato Kale Quinoa Cakes
-
Sweet Potato Black Bean Quesadilla
-
Sweet Potato & Black Bean Tostadas
-
Thai Carrot Sweet Potato Soup
-
Spicy Almond Butter Sweet Potato Noodles
-
Sweet Potato & Avocado Rolls
I Want to Hear From You
If you make this Sweet Potato Mash with Sautéed Mushrooms recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Sweet Potato Mash with Sautéed Mushrooms + Pinot Noir
- Total Time: 1 hour 30 minutes
- Yield: 2-3 servings
- Diet: Vegan
Description
Sweet potato mash with sautéed mushrooms and thyme. Perfect for a plant-based entrée or fall side served with a glass of Pinot Noir!
Ingredients
Sweet Potato Mash
- 3–4 sweet potatoes, cut lengthwise
- 2 TBSP runny tahini
- 1 tsp sweet paprika
- pinch of Himalayan sea salt
- unsweetened almond milk, as needed
Sautéed Mushrooms
- 1 TBSP olive oil
- 1 TBSP thyme leaves
- 1 clove garlic, minced
- 8 oz fresh mushroom blend (oyster, maitake, beech, shiitake)
- fresh cracked pepper, to taste
- pinch of Himalayan sea salt
For serving
Instructions
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Wash and scrub the sweet potatoes and place them cut side down on the parchment paper. Bake for 35-40 minutes, until browned underneath and soft when squeezed. Remove from the oven and set the potatoes aside to cool slightly.
- While the sweet potatoes are baking, prepare the mushrooms. Rinse the mushrooms and pat them dry with a towel or paper towel.
- Add the olive oil to a large skillet and turn heat to medium-high. Allow the oil to warm for about a minute, then add the mushrooms in a single layer. Heat until the mushrooms start to release their moisture, then sprinkle with the fresh thyme, garlic, and Himalayan sea salt.
- Sautée mushrooms for about 10 minutes, until they begin to to turn golden brown on the edges. Toss mushrooms to ensure they brown on all sides. Mushrooms are done when crispy around the edges and all of the moisture from the pan is gone. Set aside.
- To make the sweet potato mash, remove skin from the the sweet potato and place in a blender or food processor with the paprika and tahini and blend until smooth and velvety. Add a splash of almond milk, if needed to get the blades moving. Add Himalayan sea salt, to taste.
- To serve, divide the sweet potato mash between plates in a thick smear. Top with the crispy mushrooms, and drizzle any remaining olive oil and thyme on top. Garnish with fresh thyme and fresh cracked pepper to taste.
- Serve with with a glass of Pinot Noir!
Notes
- Prep Time: 30 mins
- Cook Time: 60 mins
- Category: Dinner, Entree
- Method: Oven-Bake, Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free
This post is brought to you by 90+ Cellars, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
This sweet potato mash sounds divine! I love the idea of pairing it with sautéed mushrooms and Pinot Noir. Can’t wait to try this comforting dish during cozy dinners. Thanks for sharing!