Warm Celeriac Mousse with Mushroom Sauce

Preparation info

  • Difficulty


  • For



Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

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.


For the Mousse

  • 1 medium celeriac (celery root), about 600g (1lb 5oz)
  • 150 ml (5fl oz/10 tablespoons) double (heavy) cream
  • 2 eggs
  • 1 teaspoon creamed horseradish
  • salt and pepper

For the Sauce

  • 250g (9 oz) button mushrooms
  • 50g (2 oz/½ cup) shallots, chopped
  • 100 ml (fl oz/½ cup) olive oil
  • 100 ml (fl oz/½ cup) white wine or stock


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.

Heat the oven to 150°C (300°F/Gas 2). Line four ramekin dishes with food-friendly plastic wrap, then fill with the celeriac mixture. Place in a roasting tray and half-fill the tray with lukewarm water. Bake until set – this should take around 25 minutes.

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.