Mushroom Free Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with yellow skins gone spotty and black — mash into something wonderfully creamy and satisfying, and this version leans into bright, sunny flavors that make the whole bowl feel alive. Garlic bloomed slowly in olive oil, a hit of fresh lemon juice, a little zest, and a whisper of turmeric come together to create a side dish that's bold without being complicated. The turmeric gives the mash a gorgeous pale gold color that looks almost too pretty to eat — almost. For anyone navigating a mushroom-free lifestyle, this recipe is completely in the clear: every single ingredient is straightforward and plant-based, with zero hidden fungi lurking in sauces, stocks, or seasoning blends. It works beautifully alongside grilled proteins, roasted vegetables, or honestly just eaten straight from the bowl with a spoon. A scatter of fresh parsley at the end adds a pop of green and a little herby freshness that ties everything together.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (yellow with black spots), peeled and cut into 2-inch chunks
- 1 tsp fine sea salt, plus more to taste
- 3 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp ground turmeric
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Place the plantain chunks in a large saucepan and cover with cold water by at least 1 inch. Add 1 tsp salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 15–18 minutes, until the plantains are completely tender and a fork slides through without resistance.
- 2
While the plantains cook, warm the olive oil in a small skillet over medium-low heat. Add the minced garlic and cook, stirring frequently, for 1–2 minutes, until fragrant and just beginning to turn golden at the edges — watch closely, as garlic can brown quickly.
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