Spicy Sweet Mushrooms

Spicy Maple Mushrooms

By: Laura Sorkin

Prep Time: 5 minutes

Cook Time: 30 minutes

Servings: Serves 4 people

This is another great recipe from our series, “Runamok Cooks the NYT”. The Times has a wide variety of recipes that use maple syrup so we decided to pick our favorites and give them a Runamok trial. 

These mushrooms showcase how well maple does with savory food, giving them a not-too-sweet and spicy glaze. They turn out slightly chewy and rich, and are perfectly balanced by the yogurt underneath. The recipe calls for shiitakes and oysters but we used white buttons and baby bellas and they worked well. Don’t omit the onion as the charred bits were delicious.

We didn’t have harissa paste but used a dry harissa spice blend and found it was plenty spicy. We also used Sugarmaker’s Cut pure maple, but Sugarmaker’s Dark or Smoked Chili Pepper Maple would also work.

This dish is gluten-free and can be vegan if you serve it without the yogurt. Nevermind the labels, though – it is a winner.

 

*This recipe was originally created by Nargisse Benkabbou and published November 12, 2024 

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Ingredients

  • ⅓ cup olive oil, plus more for the final drizzle

  • 2½ Tbsp Sugarmaker’s Cut pure maple syrup (or Sugarmaker’s Dark, or Smoked Chili Pepper Maple)

  • 2 Tbsp harissa paste or spice blend

  • 4 garlic cloves, finely chopped

  • 1 tsp sweet paprika

  • 1 tsp ground cumin

  • 1 tsp kosher salt

  • 1 1/4lbs mushrooms (any type) cut into quarters

  • 1 small red onion, halved, trimmed and cut into ½-inch-thick slices

  • 1¼ cups full-fat Greek yogurt

  • Flatbread or pita for serving

Instructions

  • 1 Heat the oven to 425 degrees. Line a sheet pan with parchment paper.
  • 2 Combine the olive oil, maple syrup, harissa, garlic, paprika, cumin and salt in a medium bowl.
  • 3 Add the mushrooms and onion to the bowl and toss gently with a big spoon. Spread them out in a single layer on the pan.
  • 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. Remove from the oven and set aside.
  • 5 Mix the yogurt with a pinch of salt and spread in a circle on a medium serving platter.
  • 6 When ready to serve, arrange the warm mushrooms on top of the yogurt and drizzle with additional olive oil. Serve with flatbread or pita and a fork or spoon for scooping.