Tartare of chanterelles and hazelnuts

Mix 50g soft butter, 1 tbsp white miso, a grated clove of garlic and the zest of 1 orange

Finely hack 300g chanterelles and season with fine salt. Panfry in a DRY pan before adding the miso butter till it foams and covers the mushrooms

Use the mixer to whip 20g soft butter with 1 tbsp sour cream to make it really airy, then add some sea salt and 2 tbsp finely hacked celery leaves.

Panfry  a tbsp hacked hazelnuts and deep fry 10 leaves of celery.

Start plating with the mushrooms, covered with the toasted hazelnuts and the crispy celery leaves.

Serve with bread and the whipped butter

(Here the original recipe in the Dutch Delicious Magazine)