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Wild Mushroom & Mixed Root Roast Recipe – Re//Store Kitchen


Roasting veggies on the weekend is a steady staple in our household. It is the perfect way to have friends around, whilst the vegetables are in the oven you have time to chat and host, and the oven does the work. If you organise your prep accordingly it means you get to enjoy the lunch as much as your guests! I love to source my root vegetables and mushrooms from the local farmers markets, as we are based in South East London it is between the Crystal Palace Food Market on Saturdays or Herne Hill on Sundays. It is wonderful to support local farmers and to eat with the seasons. Besides it being beneficial to the environment, our bodies will be just as grateful as nature provides exactly the nutrients we need at that specific time in the year. The mushrooms are sourced via Natoora, as they have a superb selection going at the moment. I love roasting a variety of mushrooms with fresh thyme, the texture goes so well with all the root vegetables. I find a fresh crunchy salad essential next to a hearty roast so I have included a recipe for a kale red cabbage salad to boot.


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Wild Mushroom & Mixed Root Roast

Serves 4

4 beets, I used a variety in colour
4 carrots
4 parsnips
3 good sized sweet potatoes
1/2 butternut squash
4-8 shallots depending on personal taste
3-4 garlic cloves, peeled and crushed
fresh Thyme
fresh Rosemary
1 tsp. Cinnamon
500 gr. mixed mushrooms
2 to 3 tbsp Coconut Oil
juice of 1/2 lemon

Kale and Red Cabbage salad
1 small red cabbage, finely sliced
150 gr. kale, finely chopped
1 red pepper
handful coriander, roughly sliced
Juice of 1/2 lemon
1 tbsp Coconut Yoghurt (I love Coyo)
fresh sea salt and black pepper

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1. Divide the coconut oil between two oven trays and put in a pre-heated oven to heat up the oil.
2. Meanwhile peel the sweet potatoes and beetroots and cut all the roots and the butternut squash (No need to peel ) into nice sized pieces.
3. Once the oil is hot take out the trays and season one tray with the fresh rosemary, about 4 sprigs, leaves picked, half the crushed garlic and salt and pepper and add the parsnips, carrots and some of the beetroot, making sure to leave room for the mushrooms to be added later. Squeeze over the lemon juice and stir through.


4. in the other tray mix the cinnamon, a bit of salt and pepper and the garlic, and do the same with the remaining roots making sure all are covered in the oil.
5. put them in the oven 225 C for 30 min, to stir, making sure all are colouring evenly then put them back in the oven for another 20 minutes or so until all veggies are nicely coloured and have a slight crisp to them.
6. Add the mushrooms with 5 sprigs of thyme, leaves picked, in the last 10 minutes.

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7. During the roasting time prep the salad, mixing the finely chopped kale with the finely chopped red pepper and red cabbage.
8. Add the dressing of lemon juice and coconut yogurt and season to taste with freshly cracked black pepper and sea salt or himalaya salt.
9. Take out the veggies and serve with the salad and some steamed greens to your fancy.

Serve with the sauces and enjoy!

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Text and photos by Maaike Mekking
Portrait Restore//Kitchen by Matthijs Mekking