Caramelised onion miso mushroom gravy with celeriac cauliflower mash
Okay, so yes I know. I’m cooking celeriac again, as it turns out I’ve gone celeriac mad! ;)
This is, however, a pretty different dish to my last post. It’s even more warming and comforting, since it’s getting cold..brrr! I had A LOT of onions I needed to use up too and was trying to think of something suitably cosy. Something with lots of onions, that wasn’t French onion soup..
I’m being challenged to use all of certain things up. My weekly random bag of vegetable goodies is asking me expand my mind and (vegetable) imagination instead of always reaching for my favourites. Making cooking a bit more fun!
Being able to pick up my weekly bag makes it easy to eat locally, organically and affordably! While supporting small community businesses. I highly recommend it if you can. I use Hackney based Growing Communities.
So this how I decided to use up my onions. Even if you don’t have a ton of onions to get through, it’s a delicious comforting winter warmer, and a little different to your usual mash and gravy.
So here is my recipe for ..
Caramelised onion miso mushroom gravy with celeriac cauliflower mash.
10 dried shitake mushroom
2-3 tbsp mild coconut oil
6 onions, sliced
5 bay leaves
300g mushrooms, I used oyster
3 cloves garlic, with skins on
550- 650ml water
3 tbsp yellow miso
2 tsp corn flour or arrowroot
2 tsp tamarind water*
salt and pepper
Pre heat oven 200c.
Soak your shitake mushrooms in 150ml boiling water for 30-40 minutes.
For the gravy, cook the onions and bay leaves with a big tablespoon of coconut oil on a medium low heat until completely soft, golden and melting, about 40 minutes.
While the onions are cooking make your mash and roast your mushrooms. Using a tablespoon of oil, salt and pepper, coat the mushrooms and spread out on a roasting tray. Roast at 200c for 15 minutes until browned.
Keeping the soaking water, remove the shitake mushrooms, slice and add to the onion pan. Stir in the miso, add the mushroom water and 500ml of the water, adding more if you need.
Slice your roasted mushrooms and add to the pan. Mix the corn flour or arrowroot with 2 tablespoons of water, mix through the onion mix. Cook for another 20 minutes until the sauce has thickened and come together. Taste for seasoning.
Celeriac, cauliflower mash
1 head celeriac
1 head cauliflower
4 cloves garlic
70ml milk of choice – I used almond
50ml olive oil
1 tablespoon yellow miso (optional)
salt & white pepper
small bunch parsley
truffle oil to finish
Roast the garlic with the mushrooms until soft, remove from the skin.
Steam the cauliflower in shallow water for about 7 minutes until tender, use a small knife to check.
Steam celeriac in shallow water separately, this will take a few minutes longer.
Either mash or blend in a food processor or blender with theolive oil and almond milk. I like to add a tablespoon of yellow miso for extra depth but it’s up to you (As there’s plenty of miso in the gravy). Taste for seasoning, add salt and freshly ground white pepper to taste.
Serve with the gravy, garnish with chopped parsley and drizzle with truffle oil for an extra delicious treat.
* Tamarind water - tear off a 1bout a 15g block of dried tamarind, cover with 150ml boiling water, let soak for 10 minutes, squeeze out tamarind and drain juice for tamarind water.