Indulge in the earthy flavors of Roasted Shiitake Mushrooms paired with Creamy Celeriac Potato Purée, a vegan and grain-free delight that will satisfy your taste buds. (Note: This is the improved text)

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.