Tartare with baked mushrooms and celeriac

Name: tartare with baked mushrooms and celeriac
Total time: 25 min
Yield: 4
Ingredients: 75 ml water; 200 gram whipped cream; 4 tartar; 1 tablespoon fresh thyme leaves; 4 tablespoon olive oil; 300 gram tagliatelle; 400 gram mushroom; 2 toes garlic; 1 onion; 1 celeriac

Ingredients

Directions

In a large pan, bring plenty of water to the boil with salt.
Cut the celeriac into slices, peel them and cut into small cubes.
Peel and chop the onion and finely chop the garlic.
Cut the mushrooms into large pieces.
Add the tagliatelle to the boiling water and cook the pasta al dente over ten minutes.
Heat over half of the tablespoons of olive oil in a stir-fry stir-fry the onion, garlic and celeriac for two minutes.
Add the water with the thyme, some salt and freshly ground black pepper and smother the vegetables in three minutes.
Do not cover the pan.
Rub the tartini with salt, pepper and olive oil and fry in a hot grill pan in six minutes, inside rosé.
Add the mushrooms to the celeriac and stir fry all over high heat in four minutes until al dente.
Drain the tagliatelle, stir in the cream with salt and pepper, warm for another minute.
Put the tagliatelle in deep plates and pour the celeriac mushroom mixture on it.
Put the tartar tarts on it.