Miso-Lime Sweet Potato Mash with Marinated Oyster Mushrooms

• Thoroughly wash, zest and juice the lime.
• In a small bowl, make the dressing by mixing the tahini, half of the sesame oil, half of the plant-based milk and a quarter of the soy sauce. Add half of the lime juice to start and more to taste as preferred. 
• In a small bowl, make the marinade by mixing the rest of the sesame oil and soy sauce, along with the white wine vinegar and sugar.

• Transfer the sweet potato to a pot or saucepan and boil for 15 - 20 minutes, then drain and set aside.
• In a large frying pan, heat a knob of butter over medium-high heat. Fry the oyster mushrooms for 3 - 5 minutes or until golden brown.
• Lower the heat to medium, then pour the marinade over the oyster mushrooms.
• Press the oyster mushrooms down with a heavy plate or lid. Fry for 6 - 8 minutes and toss every 2 minutes. When done, remove the lid and lower the heat to keep warm. 

• In the meantime, heat the olive oil in a lidded frying pan over medium-high heat. Fry the broccoli for 4 - 6 minutes or until evenly browned.
• Deglaze with a splash of water, then cover with the lid and allow to cook for 4 - 5 minutes over medium-low heat (see Tip). Remove the lid and set aside.
• Slice a quarter of the red chili pepper per person and finely chop the Thai basil leaves. 

Tip: if you have a gas stovetop, take the pan off the heat before adding the water.

• Mash the sweet potatoes with the miso*, a knob of butter and the rest of the plant-based milk. Season with pepper to taste.
• Stir in half of the Thai basil and the lime zest to taste. 

*Take care, this ingredient is salty! Use as preferred.