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