Chanterelles with mashed potatoes and young celery
2 servings
30 minutes
A recipe from Andrey Kolodyazhny, a follower of gastrobotany and a master of complex plant constructions. But here the game is played on a simple and vivid comparison of elastic chanterelles, airy mashed potatoes with a generous dose of cream and thin curls of celery.
1
Heat a pan with 1 tablespoon of butter and vegetable oil. Add finely chopped onion and sauté until translucent. Add chanterelles and fry for another 15-20 minutes until golden.
- Vegetable oil: 15 ml
- Butter: 50 g
- Onion: 10 g
- Chanterelles: 80 g
2
Boil the potatoes until cooked, mash them into a smooth potato puree, and mix in the remaining butter.
- Potato: 2 pieces
- Butter: 50 g
3
Use a vegetable peeler to slice the celery into thin, transparent pieces.
- Celery: 50 g
4
Place the potato cream on a plate, top with sautéed chanterelles and strips of celery. Garnish with spinach leaves and green onions when serving.
- Potato: 2 pieces
- Chanterelles: 80 g
- Celery: 50 g
- Spinach: 5 g
- Green onions: 4 g
- Salt: to taste
- Ground black pepper: to taste