VEGETARIAN

Chanterelles with Mashed Potatoes and Young Celery

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

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 - 2.8 oz
Potato - 2 pieces
Vegetable Oil - 0 fl oz
Celery salt - 1.8 oz
Scallions - 0.1 oz
Spinach - 0.2 oz
Onion - 0.4 oz
Butter - 1.8 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.