Stick cocktail tomatoes alternately on the skewers. Briefly sauté wild mushrooms and shallot in a little olive oil and season with salt, pepper and tarragon vinegar.
Sauté the skewers briefly on both sides in a little olive oil – season with salt and pepper.
Spread mushrooms on plates and top with skewers. Garnish with sage leaves and chili sauce. Sprinkle with a little sea salt.
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