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1
Preheat the oven to 400F.
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2
In a blender, combine the soy sauce, vinegar, honey, ketchup, garlic, 3 tablespoons of the sherry, and 3 tablespoons of the olive oil and blend until smooth.
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3
Spread the mushrooms on a rimmed baking sheet, gill sides up, and pour the marinade over them.
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4
Let marinate for 20 minutes.
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5
Combine the parsnips and potatoes in a saucepan with water to cover.
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6
Bring to boil over high heat, then lower the heat and simmer, uncovered, until the vegetables are tender, about 6 minutes.
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7
Drain and mash with 3 tablespoons of the olive oil.
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8
Season with salt, then cover and set aside.
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9
Heat a large ovenproof pan and add the remaining 2 tablespoons olive oil.
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10
Lift the mushrooms out of the marinade, and reserve the marinade for later.
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11
Sear the mushrooms, gill side up, for 1 minute.
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12
Sear the second sides for 30 seconds and turn off the heat.
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13
If the pan isnt big enough, you may need to sear the mushrooms in batches, but its okay to crowd them in a little for roasting.
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14
When youre done searing, pour 1 tablespoon of the reserved marinade over each mushroom and season with salt.
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15
Cover and roast in the oven for 20 minutes.
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16
Uncover and roast for 5 minutes more.
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17
Transfer the mushrooms to a plate using a slotted spoon.
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18
Put the ovenproof pan with the roasting juices back on the stove over high heat, add the reserved marinade and the remaining sherry, and bring to a boil.
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19
Reduce the sauce for 1 minute.
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20
To serve, put a scoop of mashed parsnips and potatoes on a plate.
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21
Slice the mushrooms in half and put 2 halves on top of the parsnips.
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22
Spoon the sauce over the vegetables and garnish with parsley and black pepper.
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23
Serve with the sauteed greens.
