MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bruno Loubet's Celeriac Rémoulade
 Categories: Sauces, Vegetables, Herbs, Mushrooms
      Yield: 4 Servings
 
    350 g  Whole celeriac
      3 tb Mayonnaise
      1 ts Dijon mustard
      2 tb Gherkins; fine chopped
           Chives
    500 g  Mixed wild mushrooms
      1 tb Chopped shallots
      1 cl Chopped garlic
      1 tb Flat leaf parsley; chopped
      4 tb Olive oil
           Salt & Pepper
 
  Peel the celeriac then wash under cold water and then
  grate (not too finely). Combine the Dijon mustard, the
  mayonnaise, the chives and the gherkins, then add to
  the grated celeriac and mix well. Set aside
  
  Add olive oil to a large frying pan and place on a
  medium heat. Next add the shallots and stir well for a
  minute before adding the garlic and the wild mushrooms.
  Sautee until the mushrooms soften and start to colour
  slightly and then add the parsley and season with salt
  and pepper (tip: do not season the mushrooms until
  cooked as it will draw out all of the moisture too
  soon).
  
  To serve, spread a thin layer of the rémoulade on each
  plate and then top with the sautéed wild mushrooms. This
  light, seasonal dish is also great on its own or served
  with a little Bayonne ham (Palma ham is similar).
  
  RECIPE FROM: https://www.stylist.co.uk
  
  Uncle Dirty Dave's Archives
 
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... "Science" is just code for Liberal Black Magic!"
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