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Dressing of fermented porcini mushrooms and vanilla

A dressing that strikes a delicate balance between acidity, sweetness, and umami, with vanilla lending the necessary refined bitterness to the porcini garum.

Dutch vanilla by Koppert Cress has a rich and intense flavour that works exceptionally well in savoury preparations like this one.

Makes 550g.

Allergens & dietary requirements

  • Gluten
  • Vegan


  • 50 ml sherry vinegar
  • 20 muscovado sugar
  • 60 shallot, finely diced
  • 80 ml porcini garum
  • pods Dutch vanilla, Koppert Cress
  • 50 chive, roughly chopped
  • 20 bay leaf, roughly chopped
  • 30 lovage, roughly chopped
  • 60 parsley, roughly chopped
  • 350 grapeseed oil
  •  as needed salt

Preparation method

  • Bring the sherry vinegar, muscovado sugar and shallot to the boil together and cool back.
  • Then mix with the porcini garum and the seeds of the two Dutch vanilla pods.
  • Meanwhile, place the chives, bay leaf, lovage and parsley in the thermoblender along with the grapeseed oil and spin at full speed for 7 minutes.
  • Pass through a coffee filter and allow to cool.
  • Now mix the sherry vinegar base with the oil and use as a vinaigrette.

Serving suggestions

  • Delicious in a dish with components of pigeon, truffle, and beetroot.
  • Goes perfectly with celeriac, duck, and Jerusalem artichoke.
  • Combines well with components of monkfish, potato, and salsify.