Roasted Oyster Mushrooms with Caramelized Onions and Celeriac puree (or the other way around)

I spent most of my summer foraging for food. Not in the romantic way – there were no morels or Saskatoon berries to be had – but rather in the manner accustomed to college students and bachelors. Having sustained myself on méli-mélo and salty, smoke injected veggie dogs (the love affair re-ignited by a spicy Trinidadian condiment, Geeta Green Seasoning), the change of seasons seems to have spurred some primordial urge to cook. This was my first experience with celery root and I was very pleased with the slightly sweet, light and aromatic mash. I paired the puree with my favourite mushroom for roasting and caramelized onions.

Celeriac Puree
2 x potatoes (Yukon Gold’s recommended but I used red)
1 x celeriac
1 x bay leaf

1/4 cup sour cream (or whipping cream)
1/4 cup butter
salt and pepper

Peel and chop the potatoes and celeriac and place in a large pot with bay leaf. Fill pot with cold water covering vegetables by one inch. Bring water to a boil, reduce heat and simmer until vegetables are tender.

Drain celeriac and potatoes and push through potato ricer. Add sour cream and butter and whisk until mixture is smooth. Season to taste with salt and pepper.

Roasted Oyster Mushrooms
Clean mushrooms (or don’t, who cares?) and rip apart into manageable chunks. Toss with olive oil and sage leaves, season and roast in a 350 degree oven.
 
Caramelized Onions
In a large skillet melt butter and olive oil over medium heat. Add onions and cook, stirring occasionally, until onions are golden brown, 20-25 minutes.

1 Comment

  1. todd says:

    nice picture!

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