You know what mushrooms go well with? Other mushrooms! If you have fresh wild mushrooms on your hands, throw them on a skillet and they compete with each other to see who can outshine the rest! A couple of quick tips to sauté your mushrooms to perfection – make sure the pan you are using is large enough. Mushrooms are high in moisture and in a large pan this moisture can evaporate easily. Cooking the mushrooms in a small pan will make your mushrooms soggy. You also don’t want to wash your mushrooms before cooking because they will soak up the water and dilute the flavors. The best way to clean mushrooms is to use a soft bristle brush to gently remove any soil on them. Use olive oil generously so the mushrooms don’t stick to your pan.
I have paired my mushrooms with celeriac mash for this dish. Celery root is an ugly root which is largely ignored by most home cooks. Oh how they are missing out! The flesh of the celery root is silky smooth when cooked. Its flavors can be described as the combination of celery and parsley, with some nuttiness. I have used coconut milk instead of heavy cream. I would take this celeriac mash over mashed potatoes any day! I have used olive oil, lemon juice and fresh herbs generously to brighten up my mushrooms. Happy mushroom hunting! —Medha | Farm on Plate