Celeriac

Baked mushroom and celeriac torte
1. 

Go over the girolles or other mushrooms carefully as if panning for qold, taking care to cut away, pick out or brush off any mosses soil or buqs reluctant to leave.

2 cloves garlic, peeled and finely chopped
2 sprigs thyme, leaves only
50g butter
400g mixed wild mushrooms such as girolles
1 small celeriac
100ml single cream

Heat the oven to 200C. Don't prepare the celeriac until you want to use it as it will discolour fast. Mix the garlic with the thyme leaves and leave until needed.

In a frying pan heat a small knob of butter and fry the mushrooms hard. At first they will be swimming in their own juices and it is most important that this be banished from the pan so keep on frying them until they become coloured and the liquid is gone. At this point, throw in the chopped garlic, salt to taste and the thyme, and stir through the mushrooms, keeping on the heat for another minute or so. Put to one side.

Generously butter a separate non-stick and ovenproof frying pan, about 15cm in width, and season with a little salt and pepper.

Split the celeriac in two and slice thinly using a mandolin, or with a strong and sharp knife. Using half of them, one by one arrange them in an overlapping star shape around the bottom of the pan. Remember to cover the hole that will be left in the middle. Flop in your mushrooms and arrange in the centre. Pour over the cream and place the rest of the celeriac slices over the top, dot with the remaining butter.

Turn the hob to full and put the pan on the heat. Wait until you hear some cooking sounds then leave the pan there for 3 minutes. This ensures that what will be the top of the turned-out dish will be browned. Put a hardy plate that fits inside the edge of the pan over the top of the torte before cooking in the oven for 20 minutes. When cooked a skewer will push easily through the celeriac.

Remove the plate from the top and with a spatula, run the tip round the pan to help the contents release easily when the dish is turned out/over.

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