Pickled milk caps with endive salad

Pickled milk caps with endive salad

People: 4


  • 1 endive
  • 1 carrot
  • 2 Figueras onions
  • Black olives
  • 24 medium-size whole milk caps
  • Olive oil
  • Aromatic herbs (bay leaf, thyme, oregano)
  • 5 garlic cloves
  • Pepper Balls
  • Cava vinegar
  1. To begin with, select the milk caps and wash them well and without water.
  2. Next, wash the endive, drain and set aside.
  3. In a saucepan we are going to aromatize the oil. Add a good splash of olive oil together with the aromatic herbs, which can be oregano, rosemary and fresh thyme, garlic and pepper balls. And heat at 60 °C approximately for 30 minutes.
  4. After 30 minutes, sauté the milk caps in a frying pan and, halfway through cooking, cover them with the aromatized oil, herbs, garlic and pepper.
  5. Confit the milk caps over a low heat for about 20 minutes and at the end add a splash of cava vinegar.
  6. Leave the milk caps to cool, if possible for 24 hours in the fridge, and set aside on a plate.
  7. Serve the salad with a base of endive, some finely chopped onion and carrot, black olives and the pickled milk caps.
  8. Finally, dress the salad with oil and salt and enjoy!
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