Chanterelles marinated in lime scented pumpkin seed oil

Kim is the Gordon of Vienna. Not that she would be as rude as her British counterpart, but her cooking is considered to be the best in the capital, just as Gordon Ramsey's cooking is in London. Her cuisine however is a bit more daring. She's presenting her guests with a kind of Asian-Austrian fusion cuisine; take her tuna and nash pear filled with Grammeln (dry roasted Austrian speck)
Kim kocht is the name of probably the only restaurant in the whole of Austria that has a three or more months waiting list. I haven't been there yet, but it is definately on my list of places to visit (or better food to try). In the meantime I try to do a Romana kocht based on the recipes in her cookbook.
As mentioned in previous blog entries, I cannot live without a daily dose of pumpkin seed oil. Ever since I bought her cookbook I have therefore been thinking about making the chanterelles marinated in Asian spices pumpkin seed oil. I just wasn't sure what to serve it with. It was when I read the Nobu Now cookbook that it hit me: with beef sahimi (or carpaccio). I went all way to Kensington High Street to get reddest beef fillet ever seen perfectly marbelled with the thinnest lines of fat throughout the whole piece of meat. It was well worth the 5 Pounds or so I paid for a mere 100g.
If you don't like raw meat, simply serve the mushrooms with potato or simple green leave salad.
Chanterelles marinated in lime scented pumpkin seed oil
: 1tsp vegetable oil
: 1 large onion, finely chopped
: 200g chanterelle mushrooms, cleaned and cut into small pieces
: 1 stalk of lemon grass, finely shredded
: 4 Kaffir lime leaves
: 90ml pumpkin seed oil
: a dash of balsamic vinegar
: freshly ground pepper
: salt

Saute the chopped onion in a little vegetable oil. Add the mushrooms and season with salt and pepper, then mix with the Kaffir lime leaves and chopped lemon grass. Finally add the pumpkin seed oil and balsamic vinegar.