Mushrooms & Peanut Butter Waffles
Chef Marcus Samuelsson
Ingredients
Mushrooms
2 pounds of oyster mushrooms
1 quart of coconut milk
⅓ cup of lemon zest
⅓ cup of fresh thyme
1 teaspoon of crushed black pepper
1 teaspoon of berbere spice
⅓ cup of granulated onion
⅓ cup of granulated garlic
Kosher salt, to taste
Neutral oil (vegetable, canola, or peanut) for frying
Vegan waffle batter
2 cups of vegan liquid egg substitute
1 quart of almond milk
1 tablespoon of creamy peanut butter
1 cup of granulated sugar
1 teaspoon of vanilla extract
2.5 cups of all-purpose flour
1 cup of cornmeal
1 cup of vegan butter, melted
Boiled peanut chutney
2 ears of corn, charred or grilled and removed from cob
⅓ cup of sliced, pickled shallots
1 ½ tablespoon of fresh lemon juice
1 cup of boiled peanuts
¼ cup of chopped cilantro
½ teaspoon of kosher salt
¼ teaspoon of black pepper
Optional maple-peanut glaze for topping or dipping
2 cups of maple syrup
1 tablespoon of creamy peanut butter
⅓ cup of soy sauce
1 teaspoon of prepared roasted garlic paste
1 teaspoon of berbere spice
Directions
Prepare mushrooms:
- Marinate mushrooms with coconut milk, berbere, lemon zest, black pepper, granulated onion, granulated garlic, pickled thyme, and salt.
- Mix everything together evenly.
- Place marinated mushrooms in a sealed container in the refrigerator for one hour.
Cook mushrooms:
- Heat a neutral oil in a large, heavy skillet over medium high heat.
- Spread the mushrooms out in a single layer in the pan. Cook, undisturbed for 3-5 minutes until they start to brown.
- Stir the mushrooms and cook for another 3-5 minutes until browned all over.
Make vegan waffle batter:
- Place all dry ingredients into a mixer and stir.
- Add vegan egg substitute and remaining ingredients to the dry mixture and mix until everything is incorporated.
- Place in an airtight container and store in the refrigerator.
Cook waffle:
- Preheat a waffle iron and place two cups of waffle batter in iron.
- Cook for three and a half minutes before removing from iron.
- Place the waffle on a resting rack.
Make boiled peanut chutney:
- Husk the corn and remove all silk.
- Brush lightly with olive oil and place on a grill or skillet on high heat.
- Grill corn over direct heat about 10 minutes, rotating frequently, or until lightly charred on all sides, closing lid in between rotations.
- Remove corn from heat and let cool.
- Wait for corn to cool and remove kernels from the cob. Place kernels in a medium mixing bowl.
- Add remaining ingredients to bowl.
- Fold all ingredients together
Prepare maple-peanut glaze, if desired:
- Place all ingredients in a medium sauce pot.
- Bring to a boil, then place to the side.
To finish:
- Place mushrooms on top of waffle and top with peanut chutney.
- Drizzle with peanut maple glaze or serve alongside for dipping, if desired.
Nutrients Per serving
Calories | 925 |
Calories from Fat | 486 |
Fat | 54 g |
Trans fats | 0 |
Cholesterol | 0.627 mg |
Carbohydrate | 94 g |
Protein | 23 g |
Fiber | 8.5 g |
Sodium | 711 mg |
*does not include syrup |