Grilled Mushrooms and Root Vegetables

Ingredients

• 1 cup Sesame Crème
• 2 Tbsp. Allium Confit
• 2 Tbsp. finely chopped mixed tender herbs (parsley, oregano, and/or mint), stems reservedfor blanching vegetables
• 2 Tbsp. apple cider vinegar
• Kosher salt, freshly ground pepper
• 1 cup finely chopped mixed herbs (parsley, oregano, and/or mint), stems reserved for blanching vegetables
• Kosher salt
• 4 medium carrots (about 1 lb.), preferably rainbow, scrubbed, halved lengthwise, cut crosswise into thirds
• 4 lb. baby potatoes, halved
• 1 head of radicchio, coarsely chopped, divided
• 1 lb. lion’s mane, king trumpet, or oyster mushrooms, cut into 2" pieces
• ½ cup Pumpkin Hot Sauce
• ½ cup grapeseed or vegetable oil
• Freshly ground black pepper
• 1 cup Spiced Pecans
• 1 lemon, halved

Steps

1. Purée Sesame Crème, Allium Confit, chopped herbs, and vinegar in a blender on high speed, adding ice water by the tablespoonful as needed to achieve a pourable consistency, until smooth and creamy. Season sauce with salt and pepper.
2. Fill a large pot three quarters full with water, add reserved herb stems, and season heavily with salt. Bring water to a boil, then add carrots and cook until just tender, about 3 minutes. Using a slotted spoon, immediately transfer carrots to a large bowl of ice water and let cool.
3. Place potatoes in same pot and return to a boil. Cook until tender (flesh should be easy to pierce with a fork), about 10 minutes. Using slotted spoon, transfer potatoes to bowl of ice water and let cool. Drain carrots and potatoes; place in a clean large bowl and add half of the radicchio. Place mushrooms in a medium bowl.
4. Whisk Pumpkin Hot Sauce, oil, and chopped herbs in another medium bowl. Pour half of mixture over carrots and potatoes and the other half over mushrooms; toss each to coat. Season with salt and pepper.
5. Prepare a grill for medium-high heat. (Alternatively, heat a large cast-iron skillet over medium-high.) Grill mushrooms, turning occasionally, until deep golden brown and crisp around the edges (or cook in batches, stirring often, if using a skillet), 12–14 minutes. Transfer mushrooms to a large shallow serving bowl.
6. Grill carrots, potatoes, and radicchio, turning occasionally, until deep golden brown all over (or cook in batches, tossing often, if using a skillet), about 4 minutes. Transfer vegetables to bowl with mushrooms and toss to combine.
7. To serve, drizzle generously with sesame sauce; top with Spiced Pecans and remaining radicchio. Squeeze juice from each lemon half over.