Portobello Steaks with Mashed Celery Root
A vegetarian twist on steak and mash featuring marinated portobello mushrooms served atop creamy horseradish-infused celery root purée. This elegant plant-based main dish offers rich, savory flavors perfect for a special dinner.
Ingredients
- •½ batch Rosemary Mustard Marinade
- •2 whole portobello mushrooms
- •2 pounds celery root
- •2 tablespoons prepared horseradish
- •3 tablespoons coconut butter
- •2 teaspoons sea salt
- •¼ cup unsweetened almond milk
- •2 whole scallions
- •thinly sliced
Cooking Instructions
- 1.
Preheat the oven to 350˚F.
5 min
- 2.
Overnight, or several hours in advance, make the marinade and set it aside.
480 min
- 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.
20 min
- 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.
60 min
- 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.
15 min
- 6.
Place the mushrooms onto a baking dish and cook in the oven until tender, about 10 to 12 minutes.
12 min
- 7.
Slice the mushrooms then set them on top of mounds of the celery root mash. Enjoy with garlicky greens or roasted asparagus.
5 min