Dressing of fermented porcini mushrooms and vanilla, Gastronomixs

Ingredients for 550g

  • 50 ml sherry vinegar
  • 20 g muscovado sugar
  • 60 g shallot, finely diced
  • 80 ml porcini garum
  • 2 pods Planifolia Black Vanilla
  • 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.
  • Then mix with the porcini garum and the seeds of the two pods Planifolia Black Vanilla. 
  • 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.

Link to dish.

Recept: Gastronomixs

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