Roasted Shiitake With Celeriac Potato Purée

Delicious, creamy celeriac and potato purée is topped with earthy, meaty

Shiitake mushrooms in this must-make fall side. The purée is made extra creamy, thanks to coconut butter and a splash or two of non-dairy milk and is seasoned with chopped chives and nutritional yeast, which adds a layer of cheesiness. This can serve two to three as a dinner or four to five as a side.

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

Ingredients

For the Mushrooms:

• 8 ounces Shiitake mushrooms, woody stems removed and sliced (or 8 ounces Portobellos, sliced)
• 1 tablespoon olive oil
• 1 teaspoon minced fresh rosemary
• 1 teaspoon minced fresh thyme
• Salt and pepper to taste

For the Purée:

• 1 celeriac, outer skin removed and diced
• 1 large Yukon gold potato, skin removed and diced
• 2 teaspoons coconut butter (or vegan butter)
• 1 teaspoon fresh lemon juice
• 1 tablespoon chives, finely chopped, plus more for garnish
• 3 tablespoons nutritional yeast
• 2-3 tablespoons cashew milk (or other non-dairy)
• Sea salt and pepper to taste

Preparation

1. To make the mushrooms, preheat your oven to 400°F 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. Let the mushrooms sit and marinate for at least 15 minutes, then arrange them 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.
2. To make the purée, steam the potato and celeriac together until fork tender. Add the potato and celeriac to a food processor along with the coconut butter, lemon juice, chives, nutritional yeast, cashew 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 cashew milk.
3. 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. Makes 2-3 dinner sized portions or 4-5 side servings.

https://www.onegreenplanet.org/vegan-recipe/roasted-shiitake-with-celeriac-potato-puree/