Oyster Mushrooms with Garlic and Thyme on Caramelized Parsnip Puree

This dish is a plant-based showstopper, with tender mushrooms in a sweet-and-sour glaze soaking into ultra-thick roasted parsnip puree.

Servings 4

¾ cup balsamic vinegar or 6 tablespoons aged balsamic or balsamic glaze
1 teaspoon olive oil
14 ounces oyster mushrooms cleaned and, if necessary, trimmed so they grill flat
¼ teaspoon salt
¼ teaspoon pepper
¼ cup finely chopped green onion
2 thyme sprigs stripped from stem, or ½ teaspoon dried
2 tablespoons toasted pistachios roughly chopped
½ cup finely chopped chives, parsley, or green onion to garnish

For parsnip puree, preheat oven to 400°F.
In medium saucepan, bring water, baking soda, and parsnips to boil. Reduce heat and simmer, covered, for 5 minutes. Drain parsnips, but don’t rinse. Set aside until cool enough to handle, about 3 minutes.
In large bowl, combine parsnips with remaining ingredients for puree. Spread on baking sheet and roast for 10 minutes. Turn and roast for 10 minutes more, or until tender and caramelized. Transfer to large bowl and mash with potato masher or immersion blender, or transfer to food processor and blend until smooth. Taste and adjust seasonings.
For oyster mushrooms, in medium saucepan, boil balsamic vinegar until reduced by half, about 10 minutes. If using aged balsamic vinegar or glaze, skip this step.
In large skillet, heat oil over medium-high. When hot, add mushrooms, salt, and pepper and cook for 1 minute. Flip mushrooms and add balsamic reduction, green onions, and thyme and stir to coat mushrooms. Lower heat to medium-low; cover and cook for 5 minutes, or until mushrooms are tender, adding 1 Tbsp water to prevent sticking, if necessary. Taste and adjust seasoning.
To serve, spread parsnip puree on bottom of large platter. Place mushrooms on top. Top with toasted pistachios and garnish with chopped chives, parsley, or green onion.
Enjoy!