Chanterelles with leek and truffle

6
1 hour 10 minutes

Ingredients

Chanterelle ketchup

  • 500g of chanterelles
  • 2 shallots
  • 300g of chestnut mushrooms
  • 1 dash of rapeseed oil
  • 500ml of dry white wine
  • 400ml of apple balsamic vinegar

Leeks

  • 2 medium leeks
  • 30ml of rapeseed oil
  • 1 pinch of salt

Sourdough crumb

  • 200g of stale sourdough
  • 1 knob of butter

Pickled chanterelles

  • 100g of chanterelles
  • 200ml of white wine vinegar
  • 100ml of water
  • 100g of caster sugar

Sautéed chanterelles

  • 400g of chanterelles
  • flaky sea salt
  • 1 dash of rapeseed oil

Garnish

  • 20g of wood sorrel
  • 1 summer truffle

Method

1
Start by pickling the chanterelles. Combine the white wine vinegar, water and sugar and bring to the boil. Put 100g of chanterelles in a clean, sterilised pickling jar or a non-reactive vessel, and pour the hot pickling syrup over the chanterelles. Leave to pickle overnight, or for at least 6 hours
  • 100g of chanterelles
  • 200ml of white wine vinegar
  • 100ml of water
  • 100g of caster sugar
2
For the leeks, clean and soak in a tub of water overnight with the roots facing upwards to purge any dirt that may be hiding between the layers
  • 2 medium leeks
3
For the chanterelle ketchup, place the chanterelles, chestnut mushrooms and shallot in a pan with a dash of oil and sweat very gently in a pan, stirring occasionally for about 30 minutes or until there is almost no liquid left in the pan. Add the white wine and apple balsamic and continue to cook for another five minutes until it all comes back together, then transfer to a blender and blend for 5 to 10 minutes until the mixture is smooth. Season the ketchup, pass through a fine sieve and reserve for later
  • 300g of chestnut mushrooms
  • 500g of chanterelles
  • 2 shallots
  • 500ml of dry white wine
  • 400ml of apple balsamic vinegar
  • 1 dash of rapeseed oil
4
Preheat a water bath to 75°C. Place the cleaned leeks in a vacuum bag with a pinch of salt and 30ml of rapeseed oil and seal. Cook the leeks in the water bath for 30 minutes, then plunge into iced water to chill immediately. Remove and slice on an angle into 1cm-thick slices. Reserve until ready to plate
  • 30ml of rapeseed oil
  • 1 pinch of salt
5
For the breadcrumbs, simply pulse the stale sourdough in a blender until you have coarse breadcrumbs, then toast in a pan with a knob of butter. Drain onto kitchen towel and keep until ready to serve
  • 1 knob of butter
  • 200g of stale sourdough
6
When you’re ready to serve, preheat an oven to 180ºC/gas mark 4. Place the leeks in the oven to warm up. Meanwhile, take the remaining 400g of chanterelles and sauté in a hot pan with a splash of oil for 2-3 minutes, seasoning the mushrooms as you cook
  • flaky sea salt
  • 400g of chanterelles
  • 1 dash of rapeseed oil
7
To assemble the dish, start with a spoonful of the ketchup at the bottom, then spoon some of the pickled and sauteed chanterelles over the top. Add the sourdough crumb on the side, and finish with shaved fresh summer truffle and wood sorrel
  • 1 summer truffle
  • 20g of wood sorrel