Recreate this Cin Cin condiment at home with this recipe from our Head Chef, Jamie Halsall, the perfect accompaniment to burrata or finishing wintery pasta dishes.
200g mixed selection of wild mushroom
100ml olive oil
50ml Extra virgin olive oil
100ml white wine vinegar
100ml dry white wine
Salt and pepper
2 banana shallots peeled
4 cloves garlic peeled and halved
Prep the mushrooms individually by type, cutting them into even sizes. Wash thoroughly several times in a large bowl of cold water, changing the water each time. Dry on a tea towel.
Heat a large saucepan on a high heat until lightly smoking, add a drizzle of olive oil and carefully place the mushrooms into the pan with a little salt and pepper and saute until lightly cooked and smokey. Drain the mushrooms.
Peel and finely slice the shallots and garlic. Add to a sauce pan on a gentle heat with a little olive oil and sweat until translucent (5-7 minutes). Add the wine, vinegar, extra virgin olive oil, water and sugar. Bring to a simmer. Add the sautéed mushrooms and combine.
Transfer to a Kilner jar to cool down for use later.