Chanterelles with Leek and Truffle Recipe - Great British Chefs

Ingredients

• 500g of chanterelles
• 2 shallots
• 300g of chestnut mushrooms
• 1 dash of rapeseed oil
• 500ml of dry white wine
• 400ml of apple balsamic vinegar
• 2 medium leeks
• 30ml of rapeseed oil
• 1 pinch of salt
• 200g of stale sourdough
• 1 knob of butter
• 100g of chanterelles
• 200ml of white wine vinegar
• 100ml of water
• 100g of caster sugar
• 400g of chanterelles
• flaky sea salt
• 20g of wood sorrel
• 1 summer truffle