Recipes
Glazed mushrooms on toast with celeriac purée and roast chestnuts
A rich, savoury, plant-based dish with deep umami flavour from mushrooms and Marmite, balanced by a creamy celeriac and chestnut purée. Perfect for brunch.
Serves
2 people
Ingredients
For the celeriac and chestnut purée
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2 tbsp olive oil
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2 shallots, finely sliced
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2 garlic cloves, thinly sliced
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½ tsp salt
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1 small celeriac (about 400–500g), peeled and diced
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150g cooked chestnuts
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100–150ml water (or light vegetable stock)
For the glazed mushrooms
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200g king oyster mushrooms
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150g oyster mushrooms or any mushrooms
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2 tbsp olive oil
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Salt, to taste
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1 small handful Brussels sprouts tops or sprout leaves (optional)
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100ml vegetable stock or mushroom stock
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1 tbsp Vegemite (or any yeast extract)
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2–3 tbsp fresh chives, finely chopped
To serve
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2 thick slices good-quality sourdough or rustic bread
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Olive oil, for brushing
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Extra cooked chestnuts, roughly broken (optional)
Method
1. Make the celeriac and chestnut purée
Heat the olive oil in a saucepan over a medium heat.
Add the shallots, garlic and salt. Cook gently for 2–3 minutes until softened but not coloured.
Add the diced celeriac and stir well to coat in the oil.
Add the cooked chestnuts and enough water (or stock) just to cover the vegetables.
Simmer for 15–20 minutes, until the celeriac is very tender.
Blitz with a hand blender until mostly smooth. It doesn’t need to be completely silky. Keep warm.
2. Prepare the mushrooms
Halve the king oyster mushrooms.
Cut the king oyster mushrooms in half lengthways and make diagonal scores across the mushrooms so they cook evenly.
Toss the mushrooms lightly with olive oil and a pinch of salt.
3. Cook and glaze the mushrooms
Heat a wide frying pan over a medium-high heat.
Add the king oyster mushrooms and cook for 2–3 minutes per side until lightly golden. Add the additional mushrooms and do not overcook — they should still have some firmness.
Add the sprout leaves (if using) and cook for about 1 minute.
Pour in the stock and let it bubble for 30 seconds.
Stir in the Vegemite and increase the heat slightly.
Let the liquid reduce until it coats the mushrooms in a glossy, savoury glaze.
Remove from the heat and stir through the chopped chives.
4. Toast the bread
Brush one side of each slice of bread lightly with olive oil.
Toast in a frying pan or grill until golden and crisp.
5. Assemble
Spread a generous layer of warm celeriac and chestnut purée over the toasted bread.
Top with the glazed mushrooms.
Scatter over a few broken chestnuts, if using, for extra texture.
Serving suggestion
Serve immediately while hot, with black pepper and a drizzle of good olive oil. This works beautifully as a brunch dish.
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