Crispy, Crunchy Button Mushrooms and Roasted Sweet Potato Salad

Recipe Courtesy of The Mushroom Council and A Morish Distraction


Fragrant roasted sweet potatoes are severed along side crispy mushrooms in this delicious salad. A lemon vinaigrette adds a fresh pop of zest.

Yields: 4-6


Roast Sweet Potato

500grm sweet potato, roughly diced to 3cm pieces
15ml olive oil
2 garlic cloves, smashed
1tsp sea salt flakes
½ tsp cracked black pepper

Crispy Mushrooms

30grm Panko crumbs
30grm dukkah*
1tbsp sea salt flakes
½ tsp black cracked pepper
200grm button mushrooms
20grm flour
2 eggs, lightly whisked
300ml-500ml canola oil for frying

Lemon Vinaigrette

2tsp lemon juice
4tsp extra virgin olive oil
Pinch sea salt flakes
Pinch cracked black pepper

100grm Labne* and extra 30grm dukkah, 50grm rocket and 20grm coriander to serve

*dukkah is a nut and spice mix and labne is a creamy strained yoghurt.  Both can be purchased at gourmet grocers or see recipes below.


Preheat the oven to 200˚C.

For the roast sweet potato, toss the diced sweet potato with the olive oil, garlic and salt and pepper and place on a baking tray.  Roast in the oven for approximately 20mins or until golden and roasted.

For the crispy mushrooms, ground the dukkah to a fine crumb and combine with the Panko crumbs, salt and pepper.  Tip on to a plate.  Place the flour and eggs onto separate plates.  Firstly, coat the mushrooms in the flour, then dip to coat in the egg wash and then crumb in the Panko mixture.  Place onto a tray lined with baking paper.  Repeat with remaining mushrooms.

To fry the mushrooms, pour enough canola oil into the wok to fill it 2 inches deep.  Heat the oil to 175˚C.

In small batches of 5-6 mushrooms at a time, deep fry for 1-2mins or until golden and crispy.  Drain on absorbent paper.

For the lemon vinaigrette, place all ingredients into a jar and shake to combine.

To serve, scatter rocket on serving platter, top with sweet potato and crispy mushrooms, drizzle with lemon vinaigrette, dollop a spoonful of labne on top and sprinkle with the dukkah.


200grm Greek yoghurt

Line a sieve with a tea towel or muslin and sit over a bowl.  Pour in Greek yoghurt and strain for 4hours-overnight in the fridge.


100grm almonds
100grm pistachio
2tbsp coriander seeds
2tbsp cumin seeds
1tsp caraway seeds
5 peppercorns
2tbsp sesame seeds
1tbsp salt

Preheat oven to 180˚C.

Lightly roast almonds and pistachios on a baking tray for 7-10 mins or until lightly golden.  Set aside to cool.  Roughly chop

In a fry pan over a low heat, lightly toast all spices for 2-4mins or until fragrant.  Set aside to cool.  Pound spices in a mortar and pestle until finely ground.

Combine the chopped nuts, ground spices, sesame seeds and salt and stir to combine.


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