Mushroom Bourguignon with Celeriac Purée

1. First, clean and halve the mushrooms and place them in a pot with 500 ml of water. Boil for about 10 minutes. Then, remove the mushrooms with a ladle and store them in a bowl. We'll keep the broth for later.
2. Now peel and dice the onion, 4 cloves of garlic, and carrots. Sauté in a little oil in a pan and add the tomato paste, flour, bay leaves, and oregano. Cook for 2-3 minutes, stirring, before adding the wine to deglaze.
3. Now stir in the soy sauce, mushroom broth, and the just-cooked mushrooms and simmer over medium heat while we prepare the puree.
4. To do this, peel the celeriac and the remaining 3 garlic cloves. Then roughly dice the celery and boil it with the garlic in salted water for 20 minutes.
5.  Then drain the water and mash the celery and garlic with a potato masher. Now add the remaining ingredients and continue mashing until a creamy puree forms.
6. Season both the puree and the bourguignon to taste, and then serve.

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If you liked this recipe, you can buy my second cookbook PLANTIFUL COOKING here (German only)