Wild Mushroom Plate recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Naked Farmer›Wild Mushroom Plate Recipe

Wild Mushroom Plate Recipe

Inspired by Naked Farmer
Time1h
Serves4

Blue Oyster Mushroom Mix, Charred Broccoli with Lemon & Garlic, Cinnamon Sweet Potatoes, Brown Rice with Parsley, Garlic Aioli (un)dressing. Vegan. Contains soy

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Mushroom and Broccoli

Sweet Potatoes

Brown Rice

Garlic Aioli

Method

Cooking the Brown Rice

  1. 1

    Cook the Brown Rice

    In a pot, combine brown rice and water. Bring to a boil, then reduce heat to low and cover. Cook for about 40-45 minutes until rice is tender and water is absorbed. Fluff with a fork and stir in chopped parsley.

Roasting Sweet Potatoes

  1. 2

    Roast the Sweet Potatoes

    Preheat the oven to 200°C (400°F). In a bowl, toss the diced sweet potatoes with olive oil, ground cinnamon, and salt. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

Sautéing Mushrooms and Broccoli

  1. 3

    Sauté the Vegetables

    In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add blue oyster mushrooms and broccoli florets. Season with salt and pepper. Cook until mushrooms are golden and broccoli is tender, about 8-10 minutes. Drizzle with lemon juice before serving.

Making Garlic Aioli

  1. 4

    Prepare the Garlic Aioli

    In a blender, combine silken tofu, minced garlic, lemon juice, olive oil, and salt. Blend until smooth and creamy. Adjust seasoning to taste.

More from Naked Farmer