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Cast iron skillet with 6 celeriac steaks topped with sautéed wild mushrooms.

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
Cook Time:1 hour 25 minutes
Total Time:1 hour 40 minutes
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

  1. Preheat oven to 400° F.
  2. 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.
  3. 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.
  4. 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