Magical Mushroom Stew With Cream Of Celeriac

• Celeriac cream
• 1 large preferably organic celeriac
• 1/2 cup (125ml) organic soy cooking cream
• 1 clove of garlic
• freshly ground pepper and salt
• Magical mushroom stew
• 1 packet (250 gr.) small white mushrooms
• 1 box mixed mushrooms (just use what is available and what you like)
• 1 box crimini mushrooms (brown ones)
• 4 medium sized carrots or 2 large ones
• 4 celery stalks
• 10 shallots
• 3 cloves of garlic
• 2 tablespoons (large) butter or ghee (25 gr)
• 5 tablespoons olive oil
• 2 vegetable cubes
• 1 cup water
• 3 cups rich red wine
• several stems of thyme
• large bunch of parsley

1. Bring a large pot of water to boil, and add a bit of salt. Use 1 large celeriac
2. Peel it with a large knife, and cut it in rough pieces, add to the boiling water and cook for about 30 minutes, or until soft.
3. Peel and cut your shallots across into halfs
4. Clean the carrots,and cut them in oblique slices
5. Clean and chop the celery, and set aside with the rest of your vegetables
6. Roughly chop the mushrooms. Leave the smaller ones intact.
7. Slice the garlic thinly, and use about 2 large tbsp of butter or ghee (25 gr)
8. Add the butter to a large and heavy skillet and add the olive oil as well, heat on high temperature.
9. Add the garlic, turn the heat to medium temperature and simmer until soft, for about 4 to 5 minutes.
10. Add the mushrooms and stir fry until they are covered in butter and oil well. Stir fry for about 5 minutes on high temperature
11. And than add the rest of the vegetables. Again, stir fry on high temperature for another 5 minutes
12. Than, add the red wine, the cup of water and the 2 vegetable cubes
13. Add the sprigs of thyme, and 3 leaves of laurel, stir through well, and cover lid. Bring to a boil, simmer for 30 minutes.
14. In the meantime, drain your celeriac, they should be nice and soft. Add to a mixing bowl and add the soy cooking cream.
15. Add a clove of garlic, pepper and salt, and mix until smooth. Bring to taste with sea salt and freshly ground pepper
16. After 30 minutes add a great hand of finely chopped parsley, stir in, close lid again and simmer for another 20 to 30 minutes. (watch now and than, it shouldn't get too dry)
17. After another 30 minutes all the vegetables should be nice and soft and beautifully colored. Taste, and add salt if necessary, and freshly ground pepper.
18. Remove the leaves and thyme and divide the celeriac cream over the plates and add a layer of the mushroom stew on top. Sprinkle with extra freshly chopped parsley.

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Taken from food52.com/recipes/25125-magical-mushroom-stew-with-cream-of-celeriac (may not work)