Celeriac mashed potatoes with sauteed mushrooms

Put the garlic in a large pot; dice the celeriac into 1 inch chunks and add; cover with plenty of water.

Bring to a boil over high heat; add a teaspoon of salt.

Cut the potatoes into 1 inch chunks and hold them in cold water.

Wipe the mushrooms with a damp towel or paper towel; trim about half the stem and discard the end; leave whole or halve and slice, not too fine for oyster mushrooms, which shrink.

When the water boils, turn down to medium-high and simmer the celeriac about 15 minutes.

Add the potatoes, bring back to a boil and simmer 20 minutes.

Heat a skillet over high heat with a tablespoon of olive oil; add the mushrooms, season with salt and freshly ground pepper, and saute 7 to 10 minutes until soft, tilting the pan downward so the food jumps.

Add the parsley to the mushrooms and turn off the heat.

Check the potatoes and celeriac are very tender with a knife; drain in a colander, letting the water drain first.

Put the butter and whipping cream in the pot, return the vegetables and mash until very smooth.

Stir in the chives; season with salt, freshly ground pepper and grated nutmeg; taste and adjust.

Reheat the mushrooms and fold most into the mash, reserving a few; plate, top with the hot mushrooms and garnish with parsley.