Mushroom bourgignon with celeriac purée

For the lovers of a meat-free autumn dish, a delicious mushroom stew with a contemporary purée of a ‘forgotten’ vegetable.

Preparation

1. Place the dried mushrooms in a bowl with 300 millilitres of boiling water. Slice the mushrooms into thick slices or large pieces as desired. Heat oil in the cast-iron pan, fry the onion in it over low heat, add the garlic and fry it along with the onion.
2. Add the mushrooms, carrot, and celery and let them steam gently as well. If the mixture seems to be getting too dry, you can add a few tablespoons of the mushroom broth.
   All the other ingredients can go into the pan. If desired, you can finely chop the dried mushrooms and add them, or save them for another dish.
3. Put the lid on the pan and let it stew on a low heat for about 30 minutes.
4. In a small bowl, mix 4 teaspoons with 2 tablespoons of liquid from the pan and stir until it is a smooth paste. Add this to the stew to thicken it slightly.
   Finish the dish by adding chopped kale and letting it steam for another 2-3 minutes.
5. Season the stew to taste with salt and pepper and 2 teaspoons of vinegar.
6. Celeriac purée
7. Steam or boil the celery cubes until they are soft. You can make the purée by hand (with a masher) or with a blender; add the milk little by little. Season with the roasted garlic, miso, salt and pepper, and olive oil.