Celeriac mousse with morel mushrooms, salad and walnut dressing

Name: Celeriac mousse with morel mushrooms, salad and walnut dressing
Ingredients: 50 g dried morel mushrooms; approx. 600 g celeriac; salt and pepper; salt and pepper; ½ tsp grated Horseradish; 2 medium eggs; 125 ml double cream; butter, for greasing; selection of salad leaves, say ⅓ cos or little gem, ⅓ endives and ⅓ baby spinach leaves; selection of salad leaves, say ⅓ cos or little gem, ⅓ endives and ⅓ baby spinach leaves; selection of salad leaves, say ⅓ cos or little gem, ⅓ endives and ⅓ baby spinach leaves; selection of salad leaves, say ⅓ cos or little gem, ⅓ endives and ⅓ baby spinach leaves; selection of salad leaves, say ⅓ cos or little gem, ⅓ endives and ⅓ baby spinach leaves; sunflower oil, for frying; 1 slice white bread, cut into cubes for croûtons; 1 slice white bread, cut into cubes for croûtons; olive oil, for frying; 1 tbsp pine kernels; 1 tbsp walnut oil; 1 tsp sherry vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Better

By Shaun Hill

Published 2004

About

Warm salads were all the rage for a year or two. They give an interesting contrast between hot and cold; sharp vinegar and soothing oil. They don’t keep, however, and the effect of the dressing and the warm mousse on the leaves will soon leave you with a sad and limp dish it if hangs around for too long.

Ingredients

50 g dried morel mushrooms
approx. 600 g celeriac
salt a

Vegetarian

Method

Preheat the oven to 175°C/Gas mark 3.
Put the morels in a pan of water and bring to the boil. Drain off the water and cut away any stalks. Take half of what’s left and roughly chop to stuff the mousses.
Peel the celeriac and cut it into 2cm c