Vegetarian Mushroom Stew

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Vegetarian Mushroom Stew with Velvet Celeriac Mash

Course Main Course, Soup

Servings

Calories 306kcal

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.

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.

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 :)

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