Fresh Porcini Mushroom and Cream of Celeriac Yorkshire Puddings. This dish can be made with all varieties, shapes and sizes of fungi, but fresh Porcini mushrooms are our pick.
Cream Of Celeriac
600g celeriac, peeled and diced
1 cup cream
1 tsp sugar
Roasted Shallots And Garlic
2 cups baby shallots, peeled
1 cup garlic cloves, peeled
5 thyme sprigs
¼ cup olive oil
60ml vegetable oil
¼ cup canola oil
1kg porcini mushrooms, sliced (or any fresh variety you have chosen)
6 shallots, finely diced
3 cloves garlic, finely diced
4 tbsp fresh thyme, finely chopped
⅓ cup parsley
To make cream of celeriac, place celeriac in a saucepan and cover with water. Season with salt, simmer until tender, about 20 minutes. Strain off water, then puree in a blender with hot cream. When smooth, season with sugar, salt and freshly ground black pepper. Refrigerate until required.
Preheat your oven to 180°C. To make the roasted shallots and garlic, place the peeled shallots, garlic and thyme in a small suitable-sized ovenproof dish. Pour over the oil, then season with sea salt and freshly ground black pepper. Cover with foil and place in the oven.
Check after 35 minutes. The shallots are ready when they are soft through and caramelised. Remove and hold.
To make the Yorkshire puddings preheat your oven to 200°C. Mix all ingredients together except for canola oil. Place a large muffin tin on a baking tray with a lip. Spoon each muffin mould with a tablespoon of canola oil. Place in the oven for 3-5 minutes until extremely hot. Quickly but carefully add ¼ cup of the batter to each muffin mould then place back in the oven. Check after 10 minutes, then periodically, until puffed up and golden. Carefully remove and scoop out any remaining soft cooked batter in the centre of the puddings. Cool and store in an airtight container until required.
To make the sautéed mushrooms, heat up a skillet or sauté pan to medium high heat. Once hot add the canola oil followed by the butter. Once the butter is melted toss in the sliced mushrooms along with shallots, garlic and fresh thyme. Cook for 6 to 8 minutes, turning a couple of times until the mushrooms begin to caramelise. Season with sea salt and freshly ground black pepper. Add the roasted shallots and garlic to heat through, then finish by mixing through the chopped parsley. Keep warm.
Preheat your oven to 130°C.
Place the cream of celeriac in a saucepan and place on low heat. Stir occasionally to prevent the puree from sticking.
Place the Yorkshire puddings in the oven for 3-4 minutes to heat through.
To plate up, spoon the hot celeriac puree into the Yorkshire puddings, then top with the sautéed mushrooms. Serve as a terrific little autumn entrée or as a side dish with roasted meat or a slow-cooked braise.