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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.
Allergens & dietary requirements
50 ml sherry vinegar
20 g muscovado sugar
60 g shallot, finely diced
80 ml porcini garum
2 pods Dutch vanilla, Koppert Cress
50 g chive, roughly chopped
20 g bay leaf, roughly chopped
30 g lovage, roughly chopped
60 g parsley, roughly chopped
350 g grapeseed oil
as needed salt
Bring the sherry vinegar, muscovado sugar and shallot to the boil together and cool back.