pickled chanterelle mushrooms

On a low heat combine, white
wine vinegar, water and sugar
to a small pan.
Add aromats, pepper, bay leaves and fennel.
Once sugar has dissolved set
aside and allow to cool.
Whilst your pickle liqueur is cooling, prepare your mushrooms to how you would like them to be served - cleaning and removing any unwanted dirt.
In the jar you wish to preserve the mushrooms in, place your mushrooms and pour over cooled pickle liqueur.

filo tart

Set your oven to 190 degrees.
Firstly melt butter and lightly whip your egg white (egg yolk will not be used in this recipe).
You will use three layers of filo pastry per tart. Start by cutting your filo pastry into squares bigger than your tart cases.
On two of the three layers, thoroughly brush egg white and butter, on the last layer use only butter. You can build your
tart as you apply the butter and egg white. By using three layers of pastry the tart will be firm and have a good crunch.
Once pastry is fixed together set in your tart case, use butter spray to grease the tart case before you do this. Using the
second tart case to place on top of pastry to hold in place and avoid any bubbles appearing.
Bake in the oven for 10-12 minutes at a time until pastry is golden brown.

mushroom duxelle

Cover your dried porcini in 200ml boiling water and set aside.
Start by dicing your wild mushroom mix, onions and garlic. Add the half the butter to a hot pan and sauté mushrooms with thyme and sage until cooked through.
Once mushrooms have cooked, add the porcini stock and reduce by half, add remaining butter and emulsify.
Season to taste. Remove any unwanted herb stalks and pulse in blender.

blue cheese espuma

Soak gelatine in water and set aside.
In a pan heat milk and double cream until nearly boiling, whisk in blue cheese until melted.
Add the gelatine leaf last and season to taste.
Allow mixture to cool.
Using a cream charger add cooled sauce, one cream charger and your sauce is
ready to serve.

assembly

Cut your apricot into 8 slices.
Place your tart case onto plate, warm duxelle slightly and smooth into bottom of tart.
Arrange chanterelles around the outside of the tart case alternating with your fresh apricots.
Discharge your espuma into centre of tart and garnish with wild garlic capers and chopped chives.