Mushroom Stew with Celery Noodles

This flavorful and hearty recipe combines rich mushroom stew with light celery root noodles. Perfect for a healthy gluten-free dinner!

Ingredients (for 2-3 servings):

For the mushroom stew:

• 300 g mushrooms (mushrooms, white, oyster mushrooms or a mixture);
• 1 small onion (finely chopped);
• 2 garlic cloves (finely chopped);
• 1 carrot (grated or finely diced);
• 1 stalk of celery (finely chopped);
• 1 tbsp. olive oil;
• ½ cup vegetable broth (or water);
• ½ cup tomatoes in their own juice (chopped);
• 2 tbsp. soy sauce or tamari sauce;
• 1 tsp. paprika;
• ½ tsp. thyme (dried);
• ½ tsp. rosemary (dried);
• Salt and freshly ground black pepper to taste;
• 1 tbsp coconut oil or regular butter (optional, for richness).

For the celery noodles:

• 1 large celery root;
• 1 tbsp. olive oil;
• 1 tsp. lemon juice;
• Salt and pepper to taste.

Preparation:

1. Prepare the mushroom stew:

Cut the mushrooms into small pieces. Heat the olive oil in a skillet and fry the onion, garlic, carrot and celery stalk for 3-4 minutes until soft. Add the mushrooms and cook for another 5-7 minutes until they release moisture and are lightly browned. Pour in the broth, tomatoes and soy sauce. Add the paprika, thyme, rosemary, salt and pepper. Braise over low heat for 10-15 minutes, stirring occasionally. You can add butter at the end for a richer flavor.

2. Preparing celery noodles:

Peel the celery root and cut into thin strips (using a vegetable peeler, spiralizer or mandoline grater). Boil water, drop in the noodles and cook for 1-2 minutes. Drain. Drizzle noodles with olive oil and lemon juice, add a pinch of salt and pepper.

3. Serving:

Arrange the celery noodles on plates and top with the hot mushroom ragu. You can sprinkle with fresh herbs (parsley, basil) and add some grated parmesan or vegan cheese.

Done!

A light, flavorful and warming gluten and dairy free dish. Enjoy!