Celeriac and Mushroom Cake

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 100 g button mushrooms, thinly sliced
• 2 celeriac, peeled and coarsely grated (about 675g)
• 2 tablespoons chopped fresh flat-leaf parsley, plus extra to garnish
• 40 g butter
• salt & freshly ground black pepper
• egg, poached to serve

1. Heat the oil in a frying pan and fry the onion for about 5 minutes until softened but not coloured, stirring from time to time.
2. Add the mushrooms and continue to fry for 3-4 minutes until the mushrooms are tender.
3. Remove from the heat.
4. Meanwhile, squeeze the grated celeriac in a clean tea towel until dry.
5. Put in a bowl with the mushroom mixture and parsley, then mix well to combine.
6. Season to taste.
7. Melt half of the butter in a frying pan.
8. Add the celeriac-and- mushroom mixture, slightly flatten it, then cook for 7 minutes until lightly golden.
9. Slide out on to a plate, add the remaining butter to the pan and, when melted, tip the cake back into the pan, uncooked-side down.
10. Cook for 10 minutes or until the celeriac is completely tender.
11. Turn out on to a warmed plate, top with a poached egg and cut into wedges to serve.

olive oil, onion, button mushrooms, celeriac, flatleaf parsley, butter, salt, egg

Taken from www.food.com/recipe/celeriac-and-mushroom-cake-205039 (may not work)