Roasted celeriac and mushroom sauce

Roasted celeriac steaks are popular and, really, for obvious reasons, what a flavor!

Wash the entire celeriac properly. To save time and electricity, cut the celeriac in slices of 1-1,5 cm. Put them on baking paper. Spread some good olive oil on the slices. Season with salt. Turn the slices in order to cover both sides with the olive oil. Bake at 200° for 1h. Turn halfway.

In the meantime, clean 350 grams of Parisian mushrooms and 350 grams of oyster mushrooms. Soak 10 grams of dried porcini in 1/2 cup of milk. Chop 4 garlic cloves. Heat a pan, add 1 large teaspoon of butter a drizzle of olive oil. Bake the mushrooms and the garlic. Stir regularly. Add 2 teaspoons of dried basil. Once the mushrooms are ready, add the porcini and milk. Stir, season with black pepper and salt. Add 200 ml of vegetal cream. Heat the sauce. Finish with fresh basil.

Serve the celeriac steaks with the mushroom sauce and baby spinach.


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