Fried Oyster Mushrooms with Leek

Peel and shell the peanuts, chop coarsely and roast in a frying pan without fat until golden brown. Halve chili peppers lengthwise, remove seeds and cut into very fine cubes. Clean leek, cut into slanted slices about 1 cm thick and blanch in salted water for 1-2 min.

Then put them into a sieve, rinse and drain thoroughly.

Grate the mushrooms with a crockery stick, roughly pluck large mushrooms.

Heat peanut oil and half of the butter in a large frying pan until very hot. Fry the mushrooms in it, turning them until they are hot and golden brown. Extinguish with stock and cook until thick. Season with salt, balsamic vinegar, pepper and sugar. Add chili and leek and heat for about 1 minute, turning. Finally, fold in the remaining butter in flakes and bring to the table sprinkled with peanuts. Serve with warm baguette.

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