Chanterelles with leek and truffle

Ingredients

Oils & Vinegars

  • 32 dashes of rapeseed oil
  • 400ml of apple balsamic vinegar
  • 200ml of white wine vinegar

Beverages

  • 500ml of dry white wine
  • 100ml of water

Store Cupboard

Bakery

  • 200g of stale sourdough

Dairy

  • 1 knob of butter

Spices & Dried Herbs

Speciality Ingredients