Go Back

Pan-Seared Mushrooms with parsnip puree, wilted kale, toasted pine nuts, and meyer lemon garlic parsley butter

Keyword: gluten free, vegan
Servings: 4 people


  • 2 large parsnips peeled and diced
  • 1 cup vegan creamer nut pods original
  • 2 tbsp vegan butter miyoko's
  • 12 fresh sage leaves
  • 4 cups assorted mushrooms to your liking, ends trimmed (maitake, shiitake and oyster mushrooms are my personal favorites)
  • ½ bunch lacinato kale rib removed and sliced
  • cup pine nuts toasted


  • cup vegan butter miyoko's
  • 1 lemon zested
  • 1 tbsp italian parsley minced
  • 3 cloves roasted garlic smashed, raw garlic is totally fine too, use less
  • Salt and freshly ground pepper to taste
  • Garnish with sliced lemons and fresh thyme


  • Steam parsnips until they are fork tender. Place parsnips in a food processor or high speed blender, add creamer and blend until smooth. Add salt to taste.
  • With a skillet on medium high heat, melt the vegan butter and fry the sage leaves until crispy, remove from pan and set aside.
  • Add the mushrooms to the skillet, sprinkle with a pinch of salt and saute mushrooms until golden brown.
  • Add kale and saute until wilted.
  • To make the herb butter, place all the ingredients in a small bowl to combine.
  • To serve, in a bowl, add the parsnip puree, mushroom kale saute, top with fried sage, pine nuts, herb butter, and lemon slices.