Winter is slowly inching closer and the mushrooms are starting to come in season. Fried boletus are always amazing, but with the celery, it matches up so well and warms nicely from the inside.
Useful ingredient information:
Celery root
It's mostly known, for soup stock but it tastes great in simple dishes like soup or even as a "Schnitzel". The aroma is from the high proportion of essential oils which make it extremely nutritional.
Boletus
Trough its firm meat and distinct taste it is highly recommended in dishes where the mushroom is one of the main roles. As an alternative, you can also use oyster mushrooms.
Ingredients (4 servings):
Soup
2 onions
1 clove of garlic
1 celery root
800ml vegetable broth
200ml cream
pinch of cayenne pepper
1tsp of nutmeg
Fried boletus
10 - 12 boletus
1 onion
1 clove of garlic
1 tbs parsley
pinch of salt and pepper
Let's start cooking:
Starting with the soup, slice the celery root into cubes
Peel the onions and cut them into quarters and mince the garlic
In a pot preheat 4 tbsp of neutral oil and fry the vegetable for 5 minutes
Pour on 800ml of vegetable broth and let it boil on middle heat for 20 minutes until the celery root is soft to the touch
In the meantime cut the root of the boletus into slices and quarter the head
The onion, parsley and garlic should be minced as small as possible
In a pan fry the onion and garlic until they look glassy
Now add the boletus and parsley
Under continues stirring add salt and pepper
In a blender add you soup and blend until creamy
While blending add 200ml of cream until everything is smooth
Serve in a deep plate with the boletus as a topping
I recommend adding some toasted bread for dipping
Enjoy!