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
Why, oh why do all the recipes on this site that call for a sheet pan direct you to toss the ingredients on the sheet pan!? That invariably leads to a mess since the sides of a sheet pan are very low, and things get "tossed" over the side and onto your table or counter. Put the stuff in a bowl with whatever you're tossing it with and take it from there. Then add it to the sheet pan and do whatever.
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!
I did these as an appetizer for Thanksgiving and they were a total hit from young to “older,” myself included. What I changed after reading the comments: I added the juice of a small whole Lemmon to the yoghurt I reduced the amount of map,e syrup by half a T. I used 1. smoked paprika and 1 t. hot paprika along with 1 t. cumin recommended in the recipe. After 15 mins at 425 F, I stirred the mushroom mixture. Then I raised the oven temp to 450 for the next 15 to 20 mins. Delicious!
Wondering if this recipe would work with Delicata or butternut squash instead of mushrooms?
I loved this dish. I saved the leftovers for lunches to serve over cooked jasmine rice. The flavor became more complex over time- sweet and spicy. Yummy! (I needed only half the marinade to coat the mushrooms and onion to my liking- will use the other half to make another batch. Agree with the comment to mix in a bowl before transferring to sheet pan.)