Chanterelles with Mashed Potatoes and Young Celery
Main Dishes • Author's
Description
A recipe by John Smith, an advocate of gastro-botany and a master of intricate plant-based creations. Here, the focus is on the simple and vibrant contrast between the firm chanterelles, the airy mashed potatoes with a generous amount of cream, and delicate twists of celery.
Ingredients
- Pickled Chanterelles 5 oz
- Potato 2 pieces
- Vegetable Oil 0 fl oz
- Celery salt 0 oz
- Scallions 0 oz
- Spinach 0 oz
- Onion 0 oz
- Butter 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Heat a skillet with 1 tablespoon of butter and vegetable oil. Add finely chopped onion and sauté until translucent. Add chanterelle mushrooms and cook for another 15–20 minutes until golden brown.
Step 2
Boil the potatoes until tender, mash them into a smooth puree, and stir in the remaining butter.
Step 3
Use a vegetable peeler to slice the celery into thin, transparent slices.
Step 4
Place the potato cream on a plate, topped with sautéed chanterelles and strips of celery. Garnish with spinach leaves and green onions before serving.
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