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Trumpet Royale Mushrooms With Celery Root and Apple Slaw

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“What a delicous slaw - MMMMMM mushroomy!! as Anne Burrell would say!!”

Ingredients Nutrition


  1. Combine the celery root and apples in a large bowl, toss with 1/2 of the apple cider vinegar and season with salt. Let it sit for about 1 hour. This will soften the celery root and apple.
  2. Preheat a large sauté pan over medium-high heat. Cut the mushrooms in half lenghtwise and season with salt. When the pan is hot, coat with oil and arrange the mushrooms, cut side down in the pan. Sauté until the mushrooms are soft and golden brown. Flip the mushrooms over an repeat this process on the other side.
  3. While the mushrooms are cooking, drain the excess liquid from the celery root and apple mixture, if there is any. Return the celery root and apple to the bowl, add the creme fraiche and horseradish and about 1/2 of the remaining vinegar and season with salt, to taste. Stir to combine. Taste, and add the remaining vinegar if you like things very acidic; adjust the salt if needed.
  4. Divide the slaw between 4 serving plates. Lay 2 halves of the grilled mushrooms on top of the slaw and dress with mache and a sprinkling of onions.

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