Mushrooms cut into 6-8 pieces, quince into medium-sized pieces. Next, blanch the quince for 5 minutes in hot slightly sweetened water (for half a liter of 1 s. l of sugar), I throw it into a colander. I did not photograph this step, p. h. you can skip it if the quince is ripe.
Celery root is cut into strips, garlic and herbs-finely.
Fry celery in vegetable oil until lightly browned.
Then I add mushrooms and quince to the celery, fry until golden barrels.
I transfer the hot products to a bowl, add herbs, salt, pepper, and mix gently. If you don't have enough oil, add it, I didn't add it.