1. Vanilla oil. Remove the pulp from the vanilla pod (the better the pod, the more aromatic and delicate the resulting oil will be) and add it along with 80 g of sunflower oil. Add a little fleur de sel and blend at maximum speed with the blender. The oil can be placed in a kitchen bottle or an airtight container as it can have a long shelf life when refrigerated.

2. Mushrooms. Clean the mushrooms and dry them well to avoid them releasing more moisture when cooking them on a hot plate than they do when cooking. The intention is to use fresh mushrooms such as chanterelles, wild mushrooms, oyster mushrooms, chanterelles… the variety depends on the time of year. The idea is to sauté each variety of mushroom in a good splash of extra virgin olive oil and fleur de sel to avoid different cooking times from each other; they are set aside in a warm place so that at the end they can be assembled. The stir-fry is made with a little of the chosen mountain herb (at home we prefer fresh thyme) and in a quick way to avoid the mushrooms releasing water. The cooking point is dente vegetal.

3. Assembly. Use a hot plate to serve. Place the resulting mushroom mixture and drizzle with a little vanilla oil mixture. Finish with fleur de sel to eat immediately.

4. You can add a little pork jowl – cured pork belly to this dish. With the jowl, a long cooking in a pan over low heat is required and in small pieces to achieve a uniform and crispy toasting that is very pleasant to the palate. In the case of cured bacon, cut it as thin as possible (with a sausage slicer it will be very good) to add a few slices when the dish is finished. Vanilla oil can be used to give a finishing touch to a salad dressing or to refine the taste of aioli or homemade mayonnaise!