These are earthy, hearty, and an elegant medley of flavors that please not just vegetarians who want something more “meaty” for their meal, but meat-lovers as well.
Ingredients
Preparation
Step 1
Preheat the oven to 350˚F.
Step 2
Overnight, or several hours in advance, make the marinade and set it aside.
Step 3
Remove the stems from the mushrooms, then use a fork to remove the gills. Do so by gently scraping in the direction of the gills about 1/8-inch deep. Set the mushrooms top side down in a baking dish and pour the marinade over them. Let them sit for at least 20 minutes or up to 8 hours.
Step 4
While the mushrooms marinate, place the whole celery root into a glass baking dish with about 1/4 inch of water in the bottom. Cover the dish with tinfoil and roast the root in the oven for 45 minutes to 1 hour. Remove the tinfoil and allow the root to cool until you can handle it with your hands.
Step 5
Use a knife to peel away the celery root skin, then roughly chop the root and place the pieces into a food processor. Purée the root with the horseradish and coconut butter, and add enough almond milk for the mixture to reach a mashed potato–like texture and consistency. Season with sea salt then fold in the chopped scallions. Set aside and keep warm.
Step 6
Place the mushrooms onto a baking dish and cook in the oven until tender, about 10 to 12 minutes.
Step 7
Slice the mushrooms then set them on top of mounds of the celery root mash. Enjoy with garlicky greens or roasted asparagus.
