Whelk and Shiitake Stew - The Local Palate

Ingredients

• 2 tablespoons olive oil
• 10 shiitake mushrooms
• Sea salt and olive oil
• 2 tablespoons butter or olive oil
• 1 head celery root, roughly diced
• 1 large leek, white part, diced
• 1 medium-sized Yukon Gold potato,
• peeled and diced
• 1 fennel bulb, diced
• 2½ cups low-sodium vegetable
• stock or water
• 1 small bunch thyme
• 1 bay leaf
• 1 cup heavy cream or 2 cups
• coconut milk
• 3 Poached Whelks, shaved, and salsa verde for garnish