Maitake, Celery Root & Cress Recipe

Inspired by Beckon

Time30m

Serves4

Make Maitake, Celery Root & Cress Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Ingredients
Begin by cleaning the maitake mushrooms gently with a damp cloth to remove any dirt. Cut them into bite-sized pieces. Peel the celery root and chop it into small cubes. Rinse the watercress thoroughly and set aside.
2
Sauté the Mushrooms
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the cleaned maitake mushrooms and sauté for about 5-7 minutes until they are golden brown. Stir occasionally to ensure even cooking.
3
Cook the Celery Root
Add the chopped celery root to the skillet with the maitake mushrooms. Stir well and continue to sauté for another 8-10 minutes or until the celery root is tender. If necessary, add a splash of water to help with the cooking process.
4
Add Garlic and Seasoning
Mince the garlic cloves and add them to the skillet. Stir in the salt and black pepper. Cook for an additional 2-3 minutes until the garlic is fragrant.
5
Finish with Watercress and Lemon
Turn off the heat and add the fresh watercress to the skillet. Drizzle with lemon juice and toss everything together until the watercress is just wilted.
6
Serve
Transfer the sautéed maitake, celery root, and watercress to a serving dish. Drizzle with the remaining tablespoon of olive oil and serve immediately.