Thinly mince the garlic clove and remove the thyme leaves from the branch.
Wash all the mushrooms and cut the boletus and porcini mushrooms in 4 pieces, and the chanterelles in 2.
Peel and cut the celeriac, the rutabaga and the parsnip into 4 pieces.
Fry the minced garlic in a pot on a medium fire for 1 minute, then add the mushrooms, vegetables and thyme, as well as 1 table spoon of Huile de Tous les Jours olive oil and 1 table spoon of melted butter.
Let it all fry for about 2 minutes.
Wash and cut the mushrooms in big pieces.
Thinly mince the shallots and fry them a little in a pan with 2 table spoons of Huile de Tous les Jours olive oil and 1 table spoon of melted butter, before adding all the mushrooms.
Let it all fry on a medium fire for 5 minutes.
Add the white wine and the laurel leaves and let it simmer for 3 minutes.
Add the milk and fresh cream and let it simmer for 20 minutes.
Remove the water from the mixture and mix it using a blender to obtain a mousse.
Arrange the main dish in 4 soup plates.
Heat the sauce and spread it on each plate.
Pour 1 table spoon of white balsamic vinegar with white truffle on every portion.
Before serving, pour 1 tea spoon of white truffle olive oil and season with 1 pinch of summer truffle salt.