WILD CHANTERELLES ON A BED OF FRESH HERB WITH CHORIZO PICANTE AND A WHITE TRUFFLE OIL DRESSING

This is one of the easiest and quickest starters you will ever make. It’s also one of the tastiest dishes on the planet.

Ingredients:

  • 12 – 15 wild chanterelle mushrooms
  • Green salad comprising Mizuna or Rocket
  • Red chardleaf
  • Chives
  • Freshbasil
  • 6 slices thin sliced chorizo picante
  • White truffle oil
  • 70g unsalted butter
  • 2 tablespoons extra virgin olive oil

Equipment:

  • One 6” base sautee pan
  • One slotted spoon

Method:

  • Arrange a tight pyramid of salad in the centre of a small plate.
  • Drizzle with white truffle oil.
  • Prop slices of chorizo picante around the outside of the salad.
  • Melt the butter and olive oil in the sautee pan.
  • When the butter is fully melted and frothing add the chanterelles.
  • Toss at a high temperature for no more than 20 seconds.
  • Use the slotted spoon to transfer the chanterelles from the pan to the top of the salad.
  • Serve as quickly as possible.