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Roasted Maitaki Mushrooms with Salted Coco Coconut yogurt & Pickled Cherries

Chef Lauren Gerrie
Roasted Maitaki Mushrooms with Salted Cocoa Coconut Yogurt & Pickled Cherries



  • 1.5 pounds maitaki mushrooms
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons ponzu
  • 2 tablespoons Braggs Liquid Aminos
  • 2 tablespoons maple syrup
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cardamom
  • 8 sage leaves (torn)


  • 1 can organic full-fat coconut milk
  • 2 pills of vegan probiotic (powder form)
  • 2 tablespoons Ghirardelli cocoa powder
  • 1 teaspoon Maldon or large flake salt


  • 4 cups cherries (pitted)
  • 1″ piece of ginger, sliced thinly
  • 4 black garlic cloves
  • 2 cups white wine vinegar
  • 1/2 cup sugar
  • 3 tablespoons Kosher salt
  • 2 teaspoon coriander seeds
  • 2 teaspoon pink peppercorns
  • 14 dill sprigs

the Prep


  1. Preheat oven to 400˚ and line a large baking sheet with aluminum foil
  2. Combine all ingredients, except mushrooms, in a large bowl and whisk 
  3. Add mushrooms and gently toss to completely coat
  4. Spread mushrooms out on prepared sheet tray and roast for 15 minutes
  5. Turn oven off and leave mushrooms for another 5-8 minutes
  6. Remove from oven and allow to come to room temperature


  1. Open can of coconut milk and remove only the solid milk fat. If you like a looser yogurt feel free to use entire can (liquid included)
  2. Pour powder contents of Vegan Probiotic into the coconut milk fat and whisk until no clumps are visible
  3. Place in a container with a lit and allow to sit at room temperature on the counter for 24hrs
  4. Once rested and yogurt has developed whisk again and then add cocoa powder
  5. Continue to whisk until cocoa yogurt is smooth, refrigerate until ready to use
  6. When ready to serve, add flake salt to cocoa yogurt and stir, the point is to have the salt crystals throughout and not dissolved


  1. In a medium to large pot combine ginger, black garlic, vinegar, sugar, salt, coriander, and pink peppercorns with 2 cups of water and bring to a boil. Once boiling, reduce to medium low heat and allow to steep for 10 to 15 minutes
  2. Divide cherries into two-quart containers with 2 cups of cherries in each and 7 dill sprigs in each. You can also use large mason jars. Pour pickling ingredients into both containers and try to divide evenly
  3. Allow to cool to room temp uncovered. Once cooled completely cover and refrigerate until ready to use

*This dish is great because it would be beautiful served family style or individually as a course. You can also serve it warm, cold or room temp! If cold, you could add delicious greens and make it more of a hearty wintery salad, or served warm enjoy the velvety texture the cocoa coconut yogurt adds as it coats the warm, savory mushrooms. This dish definitely stands alone, but it would be fantastic paired with a buttery piece of pan-seared cod or a perfectly seared piece of steak. Hell, this would be f*cking dope with duck too!!!*

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