Roasted Shiitake With Celeriac Potato Purée [Vegan, Grain-Free]

Savor the rich flavors of autumn with a velvety celeriac and potato purée, elevated by the deep, umami notes of Shiitake mushrooms in this irresistible fall side dish. A velvety purée is crafted by combining the richness of coconut butter with a judicious amount of non-dairy milk, then elevating its flavor profile with the subtle onion notes of chives and the nutty, cheesy depth of nutritional yeast. Serves 2-3 for dinner or 4-5 as a side dish.

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Roasted Shiitake Mushrooms with Celeriac and Potato Purée (Vegan, Gluten-Free)Roasting shiitake mushrooms and celeriac potato purée creates a harmonious blend of earthy flavors and textures. To achieve this delightful vegan and grain-free dish, you’ll need the following ingredients: 1 1/2 pounds fresh shiitake mushrooms 2 large celeriac roots For the Mushrooms:For the Purée:Roasting shiitake mushrooms with the natural sweetness of celeriac and potatoes creates a hearty, flavorful dish that’s perfect for a vegan, grain-free meal.Nutritional Information

Roasted Shiitake Mushrooms with Celeriac and Potato Purée (Vegan, Gluten-Free)

Roasting shiitake mushrooms and celeriac potato purée creates a harmonious blend of earthy flavors and textures. To achieve this delightful vegan and grain-free dish, you’ll need the following ingredients:

1 1/2 pounds fresh shiitake mushrooms
2 large celeriac roots

For the Mushrooms:

Eight ounces of shiitake mushrooms, with their woody stems discarded and the caps sliced into thin strips – or, if preferred, eight ounces of portobello mushrooms, also sliced.
1 tablespoon olive oil
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
Salt and pepper to taste

For the Purée:

One large celeriac, peeled and cut into 1-inch cubes.
One large Yukon Gold potato, peeled and cut into small cubes.
Two to three tablespoons of high-quality coconut butter (or a suitable vegan alternative).
1 teaspoon fresh lemon juice
1 tablespoon of finely chopped fresh chives, with additional sprigs reserved for a decorative garnish.
3 tablespoons nutritional yeast
Two to three tablespoons of creamy cashew milk (or a suitable alternative dairy-free option).
Season with sea salt and freshly ground black pepper to taste.

Roasting shiitake mushrooms with the natural sweetness of celeriac and potatoes creates a hearty, flavorful dish that’s perfect for a vegan, grain-free meal.

To prepare the mushrooms for roasting, preheat the oven to 400 degrees Fahrenheit and cover a baking sheet with parchment paper for easy cleanup. Gently amalgamate the mushrooms, oil, herbs, salt, and pepper in a bowl, ensuring a harmonious union of flavors. Allowing the mushrooms to marinate undisturbed for a minimum of 15 minutes enables optimal flavor absorption; afterwards, carefully assemble them in a uniform single layer on the prepared baking sheet. Tenderize the mushrooms by roasting them for 15-20 minutes, allowing their texture to soften as they approach a warm, golden brown.
To prepare a smooth purée, simultaneously steam the potato and celeriac until they reach a tender consistency when pierced with a fork. Combining the potato, celeriac, coconut butter, lemon juice, chives, nutritional yeast, cashew milk, salt, and pepper in a food processor. Process the ingredients in the food processor until they reach a consistent, smooth consistency. Adjust the seasoning to taste by adding a pinch of salt and pepper as needed. If the puree appears slightly over-thickened, consider adding additional cashew milk to achieve the desired consistency.
To elevate this dish, place a generous foundation of silky puree on the plate, followed by a profusion of earthy roasted mushrooms and a delicate sprinkle of fragrant chives. Consider presenting this popular dish in a show-stopping manner by serving it family-style on a large platter. Serves 2-3 for dinner or 4-5 as a side dish.