Vegetarian Mushroom Stew with Velvet Celeriac Mash

I recently fell in love with a vegetarian mushroom stew, perfect for those cold winter nights.

It’s packed with healthy ingredients in addition to being comforting and delicious.

The stew is made with various mushrooms, including portobello, button, and oyster mushrooms.

The first time I made it, I served it with creamy polenta, but my taste buds were not thrilled.

So I decided to switch it up and try a velvety celery mash instead.

And let me tell you, and it was a game changer.

The stew and the mash were a perfect match.

To keep things fresh, I topped it with sugar snap peas (which you can always find frozen) and a dollop of sour cream with dill.

Feel free to play around with your toppings, but this combination is divine.

You could even soak some warm bread in the stew. Or go back to the original polenta if you prefer.

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Vegetarian Mushroom Stew with Velvet Celeriac Mash

Course Main Course, Soup
Servings 6
Calories 306kcal

Ingredients

Mushroom Stew

  • 800 g mixed mushrooms portobello, button mushrooms, oyster mushrooms etc.
  • 4 cups vegetable stock
  • 1 generous glas of red wine
  • 5 cloves garlic crushed
  • 3 carrots
  • 3 onions
  • 2.5 tbsp butter
  • 2.5 tbsp oil
  • Fresh herbs (Thyme, sage, rosemary etc.)
  • 1 cup sweet peas

Velvet celeriac w. thyme and garlic

  • 1 medium sized celeriac
  • 3 cloves garlic
  • 2 tbsp butter or oil
  • 3 sprigs of thyme
  • cup coffee cream
  • Salt & pepper

Sour cream and dill  topping

  • 1 cup sour cream
  • 1.5 tbsp lemon juice
  • 1 bundle of dill finely chopped
  • Salt & pepper

Instructions

Mushroom Stew

  • Brush mushrooms free of dirt. Cut into slices, around 0,5 inch or 1,5 cm. Fry them in butter and oil on a hot pan. You can do this in batches to avoid to much fluid, you’ll risk to boil them instead of frying them.
  • Chop onion and carrot very fine, you can use a mini chopper for this job. Saut © in butter and oil until golden and aromatic. Add the chopped garlic and saut © for one more minute. Add all of the fried mushrooms and a glass of red wine. When the wine has reduced, add all of the vegetable stock and herbs, let simmer for at least 30 min.

Velvet celeriac w. thyme and garlic

  • Begin by peeling the celeriac. Due to the fact that there are so many knotted roots on the bottom half of the vegetable, using a knife is easier for this job. Then cut it into squares and boil it for approximately 10-12 min, until tender.
  • Add butter, a splash of the cream and crushed garlic. Use a blender to make a celeriac mash. Add salt, pepper and thyme (without the hard sprig).
  • Adjust texture with cream and use salt and thyme to adjust taste.

Sour cream and dill  topping

  • Mix everything together and adjust to taste.

Serve

  • In a plate add a portion of velvet celeriac. Then some of the mushroom stew and top it with a dollop of sour cream dressing and 2 Tbsp sweet peas. Enjoy 🙂

Notes

TIP: If you just want the mushroom stew it is lovely served with some fresh baked bread!

Nutrition

Calories: 306kcal | Carbohydrates: 23g | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 742mg | Potassium: 654mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5932IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 1mg