ETHOS No. 3 Silvaner 2018 trocken

Ingredients

• 400 gKing oyster mushrooms
• 500 gCeleriac
• 60 gButter
• 100 mlHeavy cream
• 2 tbspOlive oil
• 3 piecesThyme sprigs
• 1 pieceGarlic clove
• 1 tspSalt
• 0,5 tspBlack pepper
• 0,3 tspNutmeg

Preparation

1. 1Thoroughly peel the celeriac, cut it into small cubes, and boil it in lightly salted water until tender for about 15 minutes.
2. 2Clean the king oyster mushrooms with a cloth, halve them lengthwise, and gently score the cut surfaces in a diamond pattern.
3. 3Drain the tender celeriac, puree finely with 30 g of butter and the heavy cream, and season to taste with salt, pepper, and freshly grated nutmeg.
4. 4Heat the olive oil and the remaining butter in a large skillet, and add the slightly crushed garlic clove and the thyme sprigs.
5. 5Place the mushrooms cut-side down into the skillet, sear until golden brown for about 3 to 4 minutes, flip, and finish cooking gently.
6. 6Arrange the warm celeriac puree on shallow plates, place the seared king oyster mushrooms on top, and drizzle with a little of the pan butter.