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Ingredients
  • subheading: CELERY ROOT STEAK:
  • 2 Celery Root Medium-sized
  • subheading: GLAZE:
  • 2 Tbsp Molasses
  • 2 Tbsp Plum Wine Vinegar
  • 2 Tbsp Olive Oil
  • 1 tsp Poultry Seasoning
  • 1 tsp Kosher Salt
  • ¼ cup Water
  • subheading: GARLIC CONFIT:
  • 10 Garlic Cloves
  • 1 ½ cup Extra Virgin Olive Oil
  • subheading: SAUTÉED SPINACH:
  • 1 Tbsp Garlic Oil
  • 1 Shallot Thinly Sliced
  • 3 Cups Baby Spinach
  • Kosher Salt
  • subheading: MUSHROOM STOCK:
  • 1 Yellow Onion
  • 1 Carrot
  • 2 tbsp Vegan butter
  • 5 Garlic Cloves
  • Mushroom Stems
  • 1 cup Red Wine
  • 4 cups Vegetable Stock
  • 2 Tbsp Soy Sauce
  • 1 tsp Marmite
  • 4 Sprigs Thyme
  • 1 Bay Leaf
  • 3 Sprigs Italian Flat Leaf Parsley
  • subheading: ROASTED MUSHROOMS SAUCE:
  • 1 pound Shiitake
  • 2 King Oyster
  • 2 to 3 Tbsp Olive oil
  • Kosher Salt
  • 2 to 3 Tbsp Garlic Confit Puree see recipe
  • ½ cup Mushroom Stock
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