Scald 1 kilo of mushroom. Fry lightly the vegetables (250 g of shallots, 1 carrot, 10 asparagus and 3 cloves of garlic), the black pepper in grain and the thyme, with 200 ml of olive oil. Add 2/3 of water and 1/3 of Sherry vinegar. When it boils, put the mushrooms and cook for 10 minutes. Leave to cool. Prepare the plate with the vegetables, mushrooms and a pinch of Maldon.
