FOOD: SAMFA Miso Glazed Mushrooms, Sweet Potato Puree & Kale Pesto

Ingredients: Serves 4

For the sweet potato puree:

  • ± 1kg / 4 large orange sweet potatoes
  • 75g unsalted butter
  • ¼ cup cream
  • Salt and pepper, to taste

For the kale pesto:

  • 1 large bunch kale, ribs and stems removed (± 200g kale leaves)
  • ⅓ cup raw pistachio nuts
  • ¼ cup extra-virgin olive oil
  • 1 garlic clove
  • Juice of ½ lemon
  • 30g 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
  • 2-3 Tbsp olive oil
  • Salt and pepper, to taste

To serve:

  • Mixed toasted seeds & baby leafy greens

The Method

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.

Gina McLoughlin

Leave a Reply

Your email address will not be published. Required fields are marked *

Next Post

Tech Innovation Cloud Shake Up The Agricultural Sector

Thu Oct 29 , 2020
Views: 22 By Ross Jenvey, Co-Founder of Kingson shares his views Perhaps it is because I grew up in the suburbs and have never lived outside of one of South Africa’s major cities, but it seems like agriculture often doesn’t get the credit it deserves. Like the oxygen we breathe, […]

Let’s get social

Durban's hottest Hip Hop and Urban talent has a new home. Maleningi Records launches March 2021 to develop and showcase the finest musical talent from across that region. - @MaleningiR

Read more below...
#music #artists #talent #maleningirecords

#WomenArePower: Meet Cheryl Reddy MD @EclipsePR, telling us more about herself, career and achievements.

Read more below...
#womenarepower #profile #eclipsecommunications

Sun City Resort has reopened for day visitors looking to soak up the last rays of summer for midweek sales – Monday to Friday, starting 08 March 2021.

Read more below...
#tourism #suncity #eventlisting #travel #travelblogger #sibizinews

The 2021 National Basketball Association (NBA) annual All-Star exhibition match and the iconic March Madness collegiate basketball tournament will bring the very best of basketball to screens across Africa this March on ESPN and ESPN2.

#africa #sports

When Anna Wyncomb is introduced to an underground, all-female fight club in order to turn the mess of her life around, she discovers she is much more personally connected to the history of the club than she could ever imagine.

#boxoffice #catchup #dstv

Load More...
Wordpress Social Share Plugin powered by Ultimatelysocial