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INGREDIENTS
Different types of select wild mushrooms: chanterelles, yellow foot, grey knights. (If this variety is not available we can use those we prefer or those available at the time.)
wild garlic
extra virgin olive oil from Olis Bargalló[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]
PREPARATION
Clean the mushrooms well without water, using a soft toothbrush and a damp cloth, and trim the stems a little.
Slice the wild garlic and heat the oil in a pan.
First add the wild garlic and toast it a little and then add the mushrooms, turning them and putting them on the plate.
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RECIPE BY DE
Òscar Manresa
Restaurante Kawai
Gavà[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_empty_space height=”32px”][vc_separator type=”normal” position=”center” color=”#649632″ border_style=”solid”][vc_empty_space height=”32px”][/vc_column][vc_column width=”1/3″][icons icon_pack=”font_awesome” fa_icon=”fa-users” fe_icon=”arrow_back” fa_size=”fa-2x” custom_size=”35px” type=”normal” target=”_self” position=”center” margin=”20 20″ icon_color=”#649632″][vc_empty_space height=”16px”][vc_column_text]
It serves 4 people
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Preparation 30 minutes
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Medium dificulty
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