Mushrooms & Peanut Butter Waffles

mushrooms and waffles on a plate

Chef Marcus Samuelsson

20 minutes




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


Prepare mushrooms:

  1. Marinate mushrooms with coconut milk, berbere, lemon zest, black pepper, granulated onion, granulated garlic, pickled thyme, and salt.
  2. Mix everything together evenly.
  3. Place marinated mushrooms in a sealed container in the refrigerator for one hour.

Cook mushrooms:

  1. Heat a neutral oil in a large, heavy skillet over medium high heat.
  2. Spread the mushrooms out in a single layer in the pan. Cook, undisturbed for 3-5 minutes until they start to brown.
  3. Stir the mushrooms and cook for another 3-5 minutes until browned all over.

Make vegan waffle batter:

  1. Place all dry ingredients into a mixer and stir.
  2. Add vegan egg substitute and remaining ingredients to the dry mixture and mix until everything is incorporated.
  3. Place in an airtight container and store in the refrigerator.

Cook waffle:

  1. Preheat a waffle iron and place two cups of waffle batter in iron.
  2. Cook for three and a half minutes before removing from iron.
  3. Place the waffle on a resting rack.

Make boiled peanut chutney:

  1. Husk the corn and remove all silk.
  2. Brush lightly with olive oil and place on a grill or skillet on high heat.
  3. Grill corn over direct heat about 10 minutes, rotating frequently, or until lightly charred on all sides, closing lid in between rotations.
  4. Remove corn from heat and let cool.
  5. Wait for corn to cool and remove kernels from the cob. Place kernels in a medium mixing bowl.
  6. Add remaining ingredients to bowl.
  7. Fold all ingredients together

Prepare maple-peanut glaze, if desired:

  1. Place all ingredients in a medium sauce pot.
  2. Bring to a boil, then place to the side.

To finish:

  1. Place mushrooms on top of waffle and top with peanut chutney.
  2. Drizzle with peanut maple glaze or serve alongside for dipping, if desired.

Nutrients Per serving

Calories from Fat486
Fat54 g
Trans fats0
Cholesterol0.627 mg
Carbohydrate94 g
Protein23 g
Fiber8.5 g
Sodium711 mg
*does not include syrup

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