1. Peel 1 garlic clove, and place in pan with 2 shallots, extra virgin olive oil, thyme, and salt and pepper mix. Simmer mixture at 225°F for 1-2 hours until soft.
2. Let the oil cool in the refrigerator. Remove the confit shallots when the mixture starts to solidify. The remaining oil and garlic will be used for dressing.
3. Sweat 1 shallot and 4 garlic cloves in a pot with a small amount of olive oil. Once tender, add celery root, water, and heavy cream. Simmer until soft.
4. Purée mixture in a blender. Pass through a fine mesh strainer. Season with salt, pepper, and truffle oil to taste.
5. Sauté crimini mushrooms in vegetable oil on high heat for 5 minutes. Finish with butter, and salt and pepper to taste.
6. Lightly toss shiitake mushrooms in extra virgin olive oil. Dry in oven at lowest temperature until crispy. Then, season with salt, pepper, and cayenne pepper to taste.
7. Whisk one-part confit oil (from step 2) and one part white wine vinegar in a mixing bowl. Lightly coat parsley in the dressing.
8. Slice French baguette in half, and coat inside with celery root purée. Top with confit shallots and crimini mushrooms. Bake at 350°F for 3-4 minutes.
9. Garnish with crispy shiitake mushrooms, parsley, and shaved Parmesan cheese.

Recipe by Matt Huggins, Executive Chef, Marty’s Market.
Photography by Cayla Zahoran | Styling by Allie Wist