Seared Driftwood Farms Lion's Mane Mushrooms, Celery Root Purée, Roasted Vegetables, Cherry Balsamic Glaze

Peel and chop the celery root into small cubes. Boil in salted water until tender, about 20 minutes. Drain and blend with 2 tablespoons of olive oil until smooth. Season with salt and pepper to taste.

Prepare the Celery Root Purée

Preheat the oven to 400°F (200°C). Chop carrots, zucchini, and red bell pepper into bite-sized pieces. Toss with 1 tablespoon of olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

Roast the Vegetables

Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Slice the Lion's Mane mushrooms into thick pieces and sear for 3-4 minutes on each side until golden brown. Season with salt, pepper, and fresh thyme.

Sear the Mushrooms

On a plate, spread a generous amount of the celery root purée. Arrange the roasted vegetables on top and place the seared Lion's Mane mushrooms alongside. Drizzle with cherry balsamic glaze before serving.

driftwood mushrooms

Recipe information

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