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How to make Wild mushroom salad with walnut crostini

Yield = 6
Prep time: 0:30
Cook time: 0:35
Total time: 1:05

Ingredients

  • 6 thin slices wood-fired bread
  • 4 tablespoons light olive oil
  • 2 garlic cloves, halved
  • 120g walnuts, toasted, chopped
  • 4 tablespoons mascarpone cheese
  • 4 tablespoons walnut oil
  • 1 eschallot, finely chopped
  • 2 tablespoons lime juice
  • 1 tablespoon sherry vinegar
  • 1 teaspoon Dijon mustard
  • 20g unsalted butter
  • 300g assorted fresh wild mushrooms*
  • Truffle oil*, optional
  • 1 small red chilli, seeded, finely chopped
  • 100g baby salad leaves

Method

  • Step 1 Preheat the oven to 110°C.
  • Step 2 Place the bread slices on a baking tray and brush with 1 tablespoon light olive oil. Bake in the oven for 30 minutes until crisp and golden (alternatively chargrill). Place the garlic and 2 tablespoons boiling water in a small bowl and set aside for 10 minutes. Place the garlic and water, 80g walnuts, mascarpone and half the walnut oil in a food processor. Season with salt and pepper and whiz until a coarse paste. Set aside.
  • Step 3 Meanwhile, place the eschallot, lime juice, sherry vinegar and mustard in a bowl and whisk to combine. Season with salt and pepper and slowly whisk in 2 tablespoons light olive oil and remaining walnut oil. Set aside.
  • Step 4 Place the remaining light olive oil and the butter in a frying pan, add the mushrooms and cook over medium-high heat for 2-3 minutes until golden. Drizzle with truffle oil. Add the chilli and cook for a further few seconds.
  • Step 5 Toss salad leaves in the dressing, pile onto serving plates and top with some mushrooms and remaining walnuts. Spread each crostini with the walnut paste and serve with the salad.