Harissa-Maple Mushrooms

Sides, Thanksgiving

Prep Time: 10 min Cook Time: 35 min Total Time: 45 min Servings: 4 to 6 servings Source:

Ingredients

1/3 cup olive oil, plus more for garnishing

2 1/2 tablespoons maple syrup, plus more to taste

2 tablespoons harissa paste, or to taste

4 garlic cloves, minced or pressed

1 teaspoon sweet paprika

1 teaspoon ground cumin

1 3/4 teaspoons fine sea salt, plus more to taste

1 1/4 pounds shiitake, portobello or oyster mushrooms (or mix of them), trimmed as needed and sliced lengthwise into 1/2-inch-thick pieces

1 small red onion, halved and cut into 1/2-inch-thick slices

1 1/4 cups full-fat Greek yogurt

Parsley leaves, for garnishing

Flatbread (optional), for serving

Directions

Heat the oven to 425 degrees. Line a sheet pan with parchment paper.

Combine the olive oil, maple syrup, harissa, garlic, paprika, cumin and 1 1/4 teaspoons salt in a small bowl. Taste and adjust seasoning with more maple syrup, harissa or salt as desired.

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.

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.

Meanwhile, mix the yogurt with the remaining 1/2 teaspoon salt and spread on a large serving plate or individual plates.

Arrange the roasted mushrooms and onion atop the yogurt and garnish with parsley. Drizzle with olive oil and serve immediately, with flatbread.

Nutrition

Trans Fat: 0 grams
Fat: 17 grams
Calories: 257
Saturated Fat: 4 grams
Unsaturated Fat: 11 grams
Sodium: 484 milligrams
Sugar: 9 grams
Fiber: 3 grams
Carbohydrate: 21 grams
Protein: 9 grams