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
Ingredients
- 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
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.
