Puerros de Sahagún con hongos de Cistierna y vinagreta de frambuesas.

Leeks from Sahagún with mushrooms from Cistierna and Vinegar of Raspberries .
	Ingredients: Leeks from Sahagún Mushrooms from Cistierna 300 grs. of raspberries 250 ml of olive oil 50 ml of vinegar. Slice the mushrooms and warp the leeks with them. Fry the leeks on the metal plate for 3 minutes. To make the vinaigrette, smash the raspberries with the oil and the vinegar. Once they are mixed, the mixture must be filtered. Presentation: Place a leek on the centre of the dish and the vinaigrette on one side or if you prefer, it is possible to draw a trace without covering the leek or the mushrooms
Suggested presentation	Author: Esteban Otero Restaurante: El Cesar, Astorga, León