This tasty tower of goodness (aka Delicious Vegetable Stack) is pretty easy to make and will wow your guests at a small dinner party or your loved one for a romantic dinner!
The base is a butter bean puree, flavoured with fresh herbs and some sumac, then we stack it up… with layers of zucchini, sweet potatoes, tomato and then topped with a panko air fried mushroom!
Then we garnish it with some homemade apricot relish (recipe coming for that!) – or you could use any relish, a macadamia crumb, and some crispy oven baked basil chips (optional).
We’ve posted a video on our YouTube Channel on how to make this, check it out below:
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To make this recipe easier you can prep the butter bean puree ahead of time, as well as the macadamia crumb. You can also get the panko air fried mushrooms ready so all you have to do is pop them in the air fryer.
We hope you love this Delicious Mushroom Stack recipe as much as us! Please share this recipe with your friends and family who would love it – and if you make it, please don’t forget to tag us on Instagram or Facebook!
- 1 can butter beans drained
- 1 small clove of garlic
- Pinch of salt
- Drizzle of extra virgin olive oil
- 1 Tbsp each of thyme and oregano
- 1/4 tsp sumac
- 2 slices of zuchinni cut into strips about 1/2cm thick and 2 inches long
- 1 tomato sliced into about 1cm rounds
- 1/2 a purple sweet potato sliced into 1cm rounds (you want two for each stack, so if you are making two stacks, then cut 4 rounds)
- 1/2 a white sweet potato sliced into 1cm rounds (you want two for each stack, so if you are making two stacks, then cut 4 rounds)
- 2 medium field mushrooms
- 1/2 cup plain flour
- 1 tsp liquid smoke
- 1/4 tsp black salt (optional)
- 1/2 tsp paprika
- Sprinkle of white pepper
- 1/2 cup soda water
- 1/2 - 3/4 cup panko bread crumbs
- 1/2 cup macadamias
- 1 Tbsp oregano
- 1 Tbsp thyme
- 1/4 tsp himalyan salt
- lemon zest of 1/2 a lemon
- 2 heaped tsp Apricot relish
- 4 fried basil chips
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Add all the ingredients to a food processor except for the oil and blend. While it is blending pour the oil in the chute at the top, and keep blending until the mixture is smooth. Store in the fridge until use. Will store for a few days.
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Firstly, pre-heat the oven to 180ºC. Then cut the sweet potato in rounds. It's best to do this just before cooking to avoid an discolouration. Spray them with a oil on both sides and bake for 40 minutes, or until soft inside. While they are baking grill the zucchini and tomato for a few minutes each side in a non stick fry pan or a griddle pan. The zucchini need a touch longer to cook. Then start on the panko mushrooms.
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In a medium bowl, add the flower, paprika, liquid smoke, black salt and white pepper. Mix well and then slowly pour in the soda water (or sparkling mineral water) until it forms a batter. Then dip the mushrooms into this batter and coat with the panko breadcrumbs. Store this in the fridge until use (will last a few hours), or cook them in an air fryer for 15 mins on 180ºC. If you don't have an air fryer you could deep fry them or try baking them.
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Add the macadamias to a food processor and process until they resemble crumbs. Then add the remaining ingredients and process until well incorporated. Store in the fridge until use. Will last a few days.
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Spread a heaped tablespoon of the bean puree on a plate, then on top of that place the cooked zucchini, one round of each sweet potato, the grilled tomato, another round of each sweet potato and finally top with the mushroom. Garnish with macadamia crumb, relish, and basil chips if desired. Enjoy!
