Caramelized Shallot Stuffed Sweet Potato With Sherry Mushrooms Un-Recipe

Vegan Stuffed Sweet Potato with Mushrooms

Easy Weeknight Dinners // Un-Recipe No. 7
Vegan Stuffed Sweet Potato With Caramelized Shallots and Sherry Mushrooms

4.5 stars stars based on 2 reviews

Hands-on time:
Serves: 4

This vegan stuffed sweet potato is bursting with intense flavor thanks to savory sherry mushrooms, candied shallots, wilted winter greens and aromatic thyme.

What’s an un-recipe?


Baked Sweet Potatoes (pssst: >> how to make the perfect baked sweet potato for stuffing)
Coconut Oil
Sherry Wine
Mushrooms (Button, Baby Bells, Shiitake, Whatever)
Kale Or Other Hearty Green
Brown Sugar
Fresh Thyme Sprigs

brown-border-2Vegan Stuffed Sweet Potato With Sherry Mushrooms and Caramlized Shallots | Stuffed Sweet Potato Mondaybrown-border-1


Prep For Vegan Stuffed Sweet Potato With Caramelized Shallot And Sherry Mushrooms:

1. Deglaze The Mushrooms With Sherry: Heat a small amount of coconut oil in a pan. Place sliced mushrooms (I used baby bellas, any kind would work) into the pan and stir over medium-high heat until golden brown. Turn heat down to low and pour in enough sherry wine to cover the pan. The liquid should bubble and smoke and loosen the brown bits from the bottom of the pan. Scrape a spatula along the bottom of the pan to release the brown bits and incorporate into the mushrooms. Read this >>> get detailed instructions on how to deglaze.

2. Caramelize The Shallots: Heat a small amount of coconut oil in a separate pan. Add thinly sliced shallots and stir over medium-high heat until they start to brown. Add a couple small spoonfuls of brown sugar. Keep stirring until you get a thick, caramel-like sauce.

3. Wilt The Kale: This goes quick. Heat a small amount of coconut oil in the bottom of a big soup pot. Add a few handfuls of torn kale leaves and stir constantly over medium heat until they start to wilt. You want them to be bright green (stop before they get really dark and brown) to retain some of the vitamins and structure. The goal here is to just soften the kale to make it more palatable and easy to digest.

4. Assemble The Stuffed Sweet Potato: Place a layer of wilted kale into each sweet potato. Add a spoonful of caramelized shallots and sherry mushrooms. Top with fresh thyme.



Surprise Ingredient:

Sherry. Sherry is wine fortified with brandy. I used Amontillado because I like the nutty flavor. The alcohol burns off during the the deglazing process leaving mushrooms bursting with rich and complex flavor. If you don’t have sherry, you could use brandy or any wine.

For The Win:

Caramelize. Caramelizing makes everything better. It turns earthy vegetables into candy. Caramelizing unleashes the shallots’ natural sweetness, and adding a little sugar aids the process. Caramelizing also combines the strategy of long and slow heat to achieve soft, tender shallot rings with high-heat to achieve a nice browning and candy crunch. Here’s the best way to caramelize onions or shallots for extra rich flavor.

The Takeaway:

Browning Brings Out Extra Flavor. All Stuffed Sweet Potato Monday Un-Recipes are plant-based. When people make the transition to vegan or vegetarian cooking, they sometimes believe they have to sacrifice richness or depth of flavor. But this isn’t necessary! The secret to coaxing more flavor out of vegetables is to brown them. The two tricks in this un-recipe — deglazing and caramelizing — maximize flavor and will leave eaters of all predilections satisfied.

More Un-Recipes To Make:

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