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.
Ingredients
- 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
- 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
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