Celery and shiitake mushroom dish

Celery and shiitake mushroom dish

Total: 30 min. | Active: 30 min.
vegan, lactose-free, healthy and balanced
Nutritional value / person: 231 kcal
, Fat: 18 g
, Carbohydrate: 8 g
, Protein: 6 g

For far too long, celery was nothing more than a dipping vegetable in my eyes. Something that I enjoyed at many a cocktail reception. Gently fried, however, it is delicious in a salad. Combined with shiitake mushrooms and a light, refreshing sesame dressing, it makes for a knockout dish. This is a quick and easy vegan recipe for a relaxed spring evening.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 tbsp black sesame seeds
2 tbsp sesame seeds
3 tbsp olive oil
400 g celery, cut into slices approx. 1 cm thick
300 g shiitake mushrooms, cut into pieces
2 garlic cloves, squeezed


2 tbsp lemon juice
2 tbsp toasted sesame oil
3 tbsp soy sauce
a little chilli powder
salt and pepper to taste
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How it's done

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Toast the sesame seeds in a non-stick frying pan for approx. 2 mins. Remove the sesame seeds, set aside. Heat the oil in the same pan, add the celery and fry for approx. 10 mins., stirring occasionally. Add the mushrooms and garlic, fry for approx. 5 mins. Return the sesame seeds to the pan, mix in.


Whisk the lemon juice, oil and soy sauce, season. Plate up the celery, drizzle the dressing over the top.

Good to know
Serve with: Baguette

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