Mushroom trilogy, vanilla tomatoes, cress salad and argan oil

Name: Mushroom trilogy, vanilla tomatoes, cress salad and argan oil
Ingredients: 100 g Amethyst deceiver; 50 g Oyster mushroom; 40 g Frosty bonnet; 50 g Cedar nut oil; 1 units.items vanilla pod; Tahoon cress; Purple cardamom; Maldon salt; Ground crowberry; Sakura Cress; Melissa cress; Wild yarrow; Salad Pea; Gangnam Tops; Date tomatoes; 1 units.items vanilla pod; argan oil; 1 units.items passion fruit; Agave syrup; Maldon salt; Olive oil; Ground crowberry; Wild pepper; 50 g Buffalo yogurt; 25 ml Lime juice; Maldon salt; argan oil

This recipe comes from the book Wild Cooking. It is a Signature Dish III by Spicehunter® Marcel Thiele.

Ingredients

50gOyster mushroom

50gCedar nut oil

1units.itemsvanilla pod

Tahoon cress

Purple cardamom

Maldon salt

Ground crowberry

Sakura Cress

Melissa cress

Wild yarrow

Salad Pea

Gangnam Tops

Date tomatoes

1units.itemsvanilla pod

argan oil

1units.itemspassion fruit

Agave syrup

Maldon salt

Olive oil

Ground crowberry

Wild pepper

50gBuffalo yogurt

25mlLime juice

Maldon salt

argan oil

Preparation

Halve the vanilla and separate from the pulp.
Fry the vanilla pod with Tahoon Cress in cedar oil as soon as the skin turns woody red.
Fry the mushrooms in it and season to taste.

Pick all ingredients into small pieces and mix together.

Slice the tomatoes.
Make a 'dressing' from the argan oil and the seeds from the vanilla pod. Pour this over the tomatoes.

Halve the passion fruit, season well, and stir vigorously with the handle of a spoon until everything comes loose from the skin.
Refine the cress salad with it.