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E6900509 5534 499a b0f1 1ce9f7af7d15  2017 08 10 02 40 17
Kylie Thompson
Kylie Thompson

This is an AMAZING GOLDEN Mushroom Purée. It gets the color from the golden beets and the turmeric. So delicious! The purée recipe is listed below and all I did was top it with simple seared scallops and roasted pistachios tossed in cayenne powder. We loved it!

3 parsnips

3 golden beets

12 ounces cremini mushrooms

10 ounces shiitake mushrooms

3 small golden potatoes

1 medium shallot

10 cloves garlic

3 cups mushroom stock (or chicken or vegetable stock)

1/2 cup heavy cream, plus more if desired (You can replace with stock or milk if desired!)

Water, for thinning out the broth to your desired consistency

2 teaspoons turmeric

Olive oil

Salt and pepper to taste

Crushed pistachios and extra virgin olive oil, optional, for serving

#METHOD

Prep Ingredients: Preheat oven to 425ºF. Peel the parsnips and cut into rounds. Peel the golden beet and cut into small chunks. Peel the potatoes and cut into quarters. Slice 4 cremini mushrooms and set them aside for browning later on in the recipe. Quarter the remaining cremini mushrooms and the shiitake mushrooms. Quarter the shallot. Peel the garlic and leave the cloves whole.

Roast the Vegetables: Toss the vegetables (minus the sliced mushrooms) with 2 tablespoons of olive oil and transfer to a baking sheet. Season to taste with salt and pepper and toss gently. Transfer the sheet pan to the oven and roast for 30 minutes, turning once halfway through.

Start the Purée: In a medium pot, add the mushroom stock and the roasted vegetables and bring to a boil. Reduce heat to low and cover and cook for 20 minutes or until the vegetables are very tender and soft. If the mixture seems like it's sticking to the bottom of the pot, add a bit of water. Add the turmeric and stir to combine.

Transfer the mixture to a food processor with the heavy cream, adding more until the purée reaches your desired consistency. Transfer the purée back to the pot and keep warm over very low heat.

Brown the Sliced Mushrooms: Heat a slick of oil in a small skillet over medium high until very hot. Add the sliced mushrooms and cook, stirring regularly, for about 5-6 minutes. Reduce the heat if necessary to avoid burning. The mushrooms should crisp up around the edges. Season lightly with salt and pepper.

To Serve: Transfer the purée to a bowl and top with the browned sliced mushrooms and a drizzle of extra virgin olive oil and crushed pistachios if desired. Enjoy!

#food52 #food52er #f52contest #f52grams

Allie Kruse.
Allie Kruse.
Okay, so I just made this, and now I'm basically your biggest fan. But, I added a little Brie to the purée because I had some laying around. Thank you so much!
Kylie Thompson
Kylie Thompson
Woo! That makes me happy! If you posted it on Instagram, I'd love to be tagged so I can feature it on my page! @triedandtruerecipes. If not, no worries, I'm just so happy that you enjoyed it! ☺️