Roasted Celeriac ‘Steaks’ with Sauté of Wild Mushrooms

One of my students exclaimed the first time I taught this in a class, “I love a good steak, but I don’t miss the meat in this at all — it’s incredible!” I was thrilled, as I also LOVE this dish and will use any excuse to find a new vehicle to mound mushrooms on. In this recipe it’s the celeriac ‘steaks.’ Roasting the celeriac caramelizes and intensifies its flavor. It develops a deeply rich, earthy, nutty umami flavor that is transformative with mushrooms. I used some freshly picked chanterelles the first time I made this, which was pure indulgence but absolutely worth the splurge if you find some at the market. Serve these by themselves as a first course, or with a light green salad for an exceptional lunch.

Roasted Celeriac ‘Steaks’ with Sauté of Wild Mushrooms

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This recipe for roasted celeriac ‘steaks’ topped with sautéed wild mushrooms is a vegetarian delight. The caramelized celeriac and earthy mushrooms create a rich umami flavor, perfect for an indulgent yet simple first course or light lunch.

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Prep Time:15 minutes mins

Cook Time:1 hour hr 25 minutes mins

Total Time:1 hour hr 40 minutes mins

Course: Main Course

Cuisine: Californian

Keyword: Celeriac, Mushroom

Servings: 8

Calories: 177kcal

Author: Pascale Beale

Ingredients

• 3 pounds celeriac, peeled, trimmed and sliced into ½-inch-thick disks
• Olive oil, extra virgin
• ¼ cup Herbes de Provence
• Coarse sea salt
• Black pepper
• 1½ pounds assorted mushrooms, cleaned and sliced
• 2 tablespoons parsley, finely chopped
• 1 tablespoon butter
• 2 ounce piece Fontina, or cheddar cheese

Instructions

• Preheat oven to 400° F.
• Line a baking sheet with parchment paper. Cover the parchment with the celeriac disks. Drizzle a little olive oil over the disks. Scatter half the Herbes de Provence over them and turn the disks over. Drizzle a little more oil over the disks and sprinkle the remaining herbs over them. Season with 3 pinches of salt and 8–10 grinds of pepper. Roast for 75 minutes or until fork-tender, turning them over halfway through the cooking time.
• Heat 2 tablespoons olive oil in a large skillet placed over medium-high heat. Sauté the mushrooms until just golden brown. Add the chopped parsley and butter and cook for 1 minute more. Leave in the pan.
• Mound the cooked mushrooms on top of each cooked celeriac disk. Grate the cheese over the mushrooms. Return to the oven and cook for 3 minutes so the cheese has just started to melt. Serve immediately.

Nutrition

Calories: 177kcal | Carbohydrates: 26g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 250mg | Potassium: 840mg | Fiber: 8g | Sugar: 5g | Vitamin A: 474IU | Vitamin C: 19mg | Calcium: 255mg | Iron: 11mg