Roasted Shiitakes With Celeriac Potato Puree (vegan)

These roasted shiitake mushrooms with celeriac potato puree are packed with umami flavors and perfect as a gluten free and vegan winter side dish. Shiitake mushrooms are roasted with herbs then served atop a bed of creamy celeriac and potato puree.

I’ve had a total crush on celeriac (aka celery root) lately. It all started with this dish that I dreamed up as our main for Thanksgiving. I had an idea to marinate some beautiful portobello mushroom caps in a mixture of olive oil, shallots, garlic, sage, rosemary, and thyme before roasting them for a bit in the oven. Once they were done, they would be filled with a velvety smooth celeriac and potato puree punctuated through with fresh chives and black pepper. Since then, I’ve made the dish several more times and it has evolved into the recipe I’m sharing with you here.

For this version, I went with shiitake mushrooms instead of portobellos simply because I’m on a bit of a roasted shiitake kick right now. If you have a bit of extra cash, I definitely recommend going with shiitakes because they have so much more umami flavor on their own. But, portobellos will work just as well! Though it’s packed with a lot of flavor, you’ll notice the ingredient list isn’t too long. This is intentional so that the natural goodness of the shiitakes and celeriac can shine through. I hope you enjoy this flavorful side dish!

Roasted Shiitakes With Celeriac Potato Puree (vegan)

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• Author: Courtney West
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

These roasted shiitake mushrooms with celeriac potato puree are packed with umami flavors and perfect as a gluten free and vegan winter side dish. Shiitake mushrooms are roasted with herbs then served atop a bed of creamy celeriac and potato puree.

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Ingredients

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for the roasted shiitake mushrooms

• 8 oounces shiitake mushrooms, woody stems removed and sliced
• 1 tablespoon olive oil
• 1 teaspoon minced fresh rosemary
• 1 teaspoon minced fresh thyme
• sea salt, to taste
• pepper, to taste

for the celeriac puree

• 1 medium celeriac, outer skin removed and flesh diced
• 1 large yukon gold potato, skin removed and diced
• 1 tablespoon vegan butter
• 1 teaspoon fresh lemon juice
• 1 tablespoon chives, finely chopped, plus extra for garnish
• 3 tablespoons nutritional yeast
• 2–3 tablespoons non-dairy milk
• sea salt, to taste
• pepper, to taste

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Instructions

To make the mushrooms, preheat your oven to 400 degrees and line a baking sheet with parchment paper. Toss together the mushrooms, oil, herbs, salt, and pepper in a bowl until everything is well combined. Arrange the mushrooms in a single layer on the baking sheet. Roast the mushrooms for 15-20 minutes until they are tender and the edges are just starting to turn golden.

While the mushrooms are roasting, steam the potato and celeriac together until fork tender. Add the potato and celeriac to a food processor along with the butter, lemon juice, chives, nutritional yeast, milk, salt, and pepper. Run the food processor until a relatively smooth puree forms. Taste the puree and season with more salt/pepper as necessary. If the puree seems a bit too thick, mix in more milk.

To serve, put down a nice bed of the puree, then top it with a heap of the roasted mushrooms and a sprinkling of fresh chives. You can also plate it up on one large platter if you want to serve it family style.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: side