2 big flat mushrooms
8 celery stems and leaves
marjoram
champagne
double cream
lumpfish caviar
toast
Sprinkle mushroom caps with oil and salt and pepper. Roast 30 min at 200 C. Chop celery and sweat in butter with a big pinch of marjoram. Just cover with wine and simmer 30 min till tender, then blitz in mixer. Pile the celery onto the mushrooms and bake again for 20 min.
Boil down a half cup of wine to a few tablespoons. Add a half cup or more of cream and stir over low heat to thicken. Gently mix in a full teaspoon of fish eggs. Spoon over the toast and then the mushrooms, and serve with steamed lettuce and mangetouts.
