Waldorf salad with mushrooms and pine nuts
- 100 g shiitake and oyster mushrooms
- 1 small celeriac
- 2 apples
- 100 ml heavy cream
- 2 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- chopped fresh celery leaves
- pine nuts
- salt and pepper
Peel the celeriac and apples and grate using a coarse grater. Sprinkle with lemon juice to prevent them from discolouring. Leave to stand for a while, then squeeze out the liquid.
Slice the mushrooms very thinly, season with salt and pepper, sauté in a pan to remove the liquid, then fry until crisp.
Combine the mayonnaise, mustard and cream, add the chopped celery leaves, then stir in the celeriac and apple and top with the fried mushrooms and toasted pine nuts.
Prepare just before serving and ensure that all the ingredients are cold, apart from the mushrooms.