Celeriac and mushrooms are particularly compatible. Having some wild mushrooms dotted about the plate too makes this dish even better. The combination of mushrooms and celeriac will also compliment dark game dishes of venison or hare.
Peel and dice the celeriac. Boil it in a covered saucepan of water until tender, then drain.
Purée the cooked celeriac in a blender with the cream, eggs, horseradish and some salt and pepper.
To make the sauce, chop the mushrooms finely. Cook them with the shallots in a small saucepan with a few drops of the olive oil and some salt and pepper. Add the wine or stock.
Purée the mushroom mixture, along with the remaining olive oil, in the blender. Pour the sauce onto warmed serving plates, then turn out the mousses, laying them on top of the pools of mushroom sauce.
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