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Celery schnitzel with red wine mushrooms

updated

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Ingredients for 4 servings:

  • 1 m.-large celeriac
  • 1 pack of mushrooms
  • ¼ liter red wine
  • 2 cm ginger root, cut into large pieces
  • some peppercorns
  • 2 tbsp balsamic vinegar
  • 2 tbsp liqueur (fruit liqueur), but works without
  • Salt
  • Paprika powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and peel the celery, then slice it thinly using a bread slicer. Trim and slice the mushrooms. Bring the red wine to a boil with the ginger, peppercorns, fruit liqueur, balsamic vinegar, salt, and paprika. Sauté the sliced ​​mushrooms and add them to the red wine sauce, allowing everything to reduce slightly. Sauté the celery in hot oil. Remove the ginger from the sauce. Arrange the celery on a plate and pour the sauce over it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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