Gently fry small chanterelles with thyme and rosemary.
Add pickle-inspired vinaigrette with diced carrots and other root vegetables.
Serve with smoked chedder melted on toast.
On the autumn menu at the Litteraturhuset
Add pickle-inspired vinaigrette with diced carrots and other root vegetables.
Serve with smoked chedder melted on toast.
On the autumn menu at the Litteraturhuset
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