100 g cooked chanterelles or about 200-300 g fresh
4 tbsp plant based sour cream, such as oat
2 tsp tamari
pinch of cayenne pepper
salt & pepper
Cut off any ugly part of the celeriac root. Then cut in 1-2 inch pieces and cook in generously salted water for about 15-20 min or until completely soft. Drain and discard the cooking water. Add back into the pot, along with sour cream, lemon juice, salt & pepper. Mix smooth with an immersion blender. Add a little water if it’s too thick. Set aside.
Clean the chanterelles and cut into smaller pieces. Sauté in a skillet on medium heat with a little butter or oil until the excessive water is gone and it has reduced to about 1/3. Add the sour cream, tamari, cayenne, black pepper and salt if necessary. Cook on low heat for 2-3 min, just to let the sour cream melt and flavors combine. If you’re using pre-sautéed chanterelles, simply add to a heated skillet and proceed with the spicing right away.
Add the celeriac mash to a big bowl and make a swirl. Top with the sautéed chanterelles, as much as you like. Serve with thawed lingonberries, fresh parsley and pickled cucumber.