Ingredients

• 1/2 batch Rosemary Mustard Marinade
• 2 large portobello mushrooms
• 2 pounds celery root
• 2 tablespoons prepared horseradish
• 3 tablespoons coconut butter
• 2 teaspoons sea salt
• 1/4 to 1/2 cup unsweetened almond milk
• 2 scallions, thinly sliced

Instructions

1. Preheat the oven to 350˚F.
2. Overnight, or several hours in advance, make the marinade and set it aside.
3. Remove the stems from the mushrooms, then use a fork to remove the gills. Do so by gently scraping in the direction of the gills about 1/8-inch deep. Set the mushrooms top side down in a baking dish and pour the marinade over them. Let them sit for at least 20 minutes or up to 8 hours.
4. While the mushrooms marinate, place the whole celery root into a glass baking dish with about 1/4 inch of water in the bottom. Cover the dish with tinfoil and roast the root in the oven for 45 minutes to 1 hour. Remove the tinfoil and allow the root to cool until you can handle it with your hands.
5. Use a knife to peel away the celery root skin, then roughly chop the root and place the pieces into a food processor. Purée the root with the horseradish and coconut butter, and add enough almond milk for the mixture to reach a mashed potato–like texture and consistency. Season with sea salt then fold in the chopped scallions. Set aside and keep warm.
6. Place the mushrooms onto a baking dish and cook in the oven until tender, about 10 to 12 minutes.
7. Slice the mushrooms then set them on top of mounds of the celery root mash. Enjoy with garlicky greens or roasted asparagus.