The Test Kitchen’ s sautéed wild mush­rooms with beurre noisette, cele­riac re­duc­tion and dash i soup

Men's Health (South Africa) - - RELATIONSHIPS -

What You’ll Need: Sau­teed mush­rooms Choice of mush­rooms 1 stick but­ter 1 sprig rose­mary 1 sprig thyme 1 Tbsp olive oil 2 gar­lic cloves, finely chopped What You’ll Need: Broth 1 Tbsp soy sauce 1 Tbsp mirin 1 head cele­riac 1 cup wa­ter ½ le­mon, squeezed


1. Chop up your cele­riac and com­bine with the mirin, soy sauce, wa­ter, and le­mon in a pot.

2. Re­duce the mix­ture on a low heat and strain.

3. Fry the mush­rooms in olive oil un­til they start to brown.

4. Then, turn down the heat, add the gar­lic, but­ter and herbs. Stir un­til melted. Serves 1

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