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How to make Pickled wild mushroom bruschetta

Yield = 4
Prep time: 1:05
Cook time: 0:05
Total time: 1:10

Ingredients

  • 1/2 cup (125ml) olive oil
  • 200g mixed wild mushrooms (such as chanterelle, oyster and pine, sliced if large)
  • 2 garlic cloves, thinly sliced
  • 1 tsp coriander seeds, toasted, crushed
  • 2 tbs walnut oil (see notes)
  • 1 tsp caster sugar
  • 1 tbs red wine vinegar
  • 4 thyme sprigs
  • 2 bay leaves
  • Soft goat's cheese, to serve
  • Toasted sourdough bread, to serve
  • Chopped flat-leaf parsley, to serve
  • Toasted walnuts or hazelnuts, to serve

Method

  • Step 1 Heat 1 tbs oil in a large frypan over high heat. Add the mushrooms and cook, stirring, for 2-3 minutes until starting to wilt. Add the garlic and cook for a further 1 minute, then add coriander seeds, nut oil, sugar, vinegar, herbs and remaining 100ml olive oil. Warm gently then remove from the heat. Transfer to a serving bowl and set aside for 1 hour to marinate.
  • Step 2 Spread goat's cheese on toasted sourdough, top with mushrooms and scatter with parsley and toasted nuts.