Mushrooms cut into 6 - 8 pieces, the quinces into pieces of medium size. Next, blanch the quince for 5 minutes in hot slightly sweetened water (for half a liter of 1 s. l. sugar), I throw it in a colander. I didn't photograph this step, so you can skip it if the quince is ripe.
Celery root is cut into strips, garlic and herbs-finely.
Then I add mushrooms and quince to the celery and fry them until they are browned.
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.
