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.