Roasted Celeriac 'Steaks' with Sauté of Wild Mushrooms - Edible Santa Barbara and Wine Country
Roasted celeriac ‘steaks’ with sautéed wild mushrooms offer rich, earthy umami flavors. Perfect as a first course or a light lunch.
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Ingredients
- 3 pounds celeriac (peeled, trimmed and sliced into ½-inch-thick disks)
- Olive oil (extra virgin)
- ¼ cup Herbes de Provence
- Coarse sea salt
- Black pepper
- 1½ pounds assorted mushrooms (cleaned and sliced)
- 2 tablespoons parsley (finely chopped)
- 1 tablespoon butter
- 2 ounces piece Fontina (or cheddar cheese)
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