Vegetarian Recipe

Prepare mushrooms

Tear or roughly chop larger mushrooms so all pieces are bite-sized (about 1–2 cm). Pat dry with paper towel if wet.

Heat a large sauté pan over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When hot, add the shallot and sauté 1–2 minutes until translucent, then add garlic and thyme and cook 30 seconds until fragrant.

Add mushrooms in a single layer (work in two batches if necessary). Let them brown undisturbed 2–3 minutes, then stir and continue to cook until most liquid evaporates and mushrooms are golden, about 6–8 minutes total.

Deglaze the pan with the white wine, scraping up browned bits. Reduce by half, then add the vegetable stock. Simmer 2–3 minutes to concentrate flavors.

Stir in remaining 1 tablespoon butter and 60 ml heavy cream. Cook 1–2 minutes more until slightly thickened. Season with 1 tsp salt, 1/2 tsp pepper and 1 tsp lemon juice to brighten. Keep warm and cover until plating.

In a large skillet over medium heat, melt 1 tablespoon butter. Add minced shallot and cook 1–2 minutes until soft, then add garlic and cook 30 seconds.

Add spinach in batches, allowing it to wilt before adding more. When all spinach is wilted, cook until most moisture has evaporated, about 3–4 minutes.

Pour in 120 ml heavy cream and stir to combine. Simmer 2–3 minutes until cream slightly reduces. Season with 3/4 tsp salt, 1/4 tsp pepper and 1/4 tsp nutmeg. Taste and adjust seasoning. Keep warm.

Preheat oven to 200°C (400°F). Slice sweet potatoes into 1/4-inch (6 mm) rounds and pat dry.

Toss rounds with 2 tablespoons olive oil, 1 tablespoon brown sugar, 1/2 tsp cinnamon and 1/2 tsp salt until evenly coated. Arrange in a single layer on a parchment-lined baking sheet.

Roast in the preheated oven 20–25 minutes, flipping halfway, until edges caramelize and centers are tender. For extra caramelization, broil 1–2 minutes at the end, watching closely. Keep warm.

In a small bowl whisk together juice and zest of 1 lemon, 2 tablespoons extra-virgin olive oil, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp pepper to make dressing.

Just before plating, toss 4 cups baby arugula with the dressing to lightly coat. Do not overdress; leaves should remain vibrant.

Bring a medium saucepan of salted water to a boil. Add baby carrots and simmer 5–7 minutes until just tender. Drain and transfer to a skillet.

Add 1 tablespoon butter and 1 tablespoon honey to the skillet over medium heat. Toss carrots until glazed and heated through, 2–3 minutes. Season with 1/2 tsp salt and 1/4 tsp pepper. Keep warm.

Preheat a grill pan or outdoor grill to medium-high. Toss asparagus and haricot verts with 2 tablespoons olive oil, 1/2 tsp salt and 1/4 tsp pepper.

Grill asparagus 2–4 minutes, turning to get char marks and tender-crisp. Grill haricot verts in a grill basket or on foil 2–3 minutes until bright green and slightly blistered. Remove from heat and squeeze lemon wedges over both.

On each plate, spoon a bed (about 3/4 cup) of creamed spinach slightly off-center. Arrange 4–5 caramelized sweet potato rounds leaning against the spinach.

Place a generous portion (about 3/4 cup) of wild mushroom ragout next to the sweet potatoes. Neatly arrange 3–4 glazed baby carrots and a small bundle of grilled asparagus and haricot verts alongside.

Tuck a small handful (about 1/2 cup) of dressed lemon arugula beside the vegetables for a bright contrast. Drizzle 1 teaspoon extra-virgin olive oil over components if desired and sprinkle microgreens and sea salt flakes sparingly.

Serve immediately while warm. Provide lemon wedges at the table for extra brightness.