Name: Pickled wild mushroom bruschetta
Prep time: 65 min
Cook time: 5 min
Total time: 70 min
Yield: 1
Ingredients: 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; 36.80 gm walnut oil (see notes); 5.00 gm caster sugar; 20.00 ml 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

Pickled wild mushroom bruschetta

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Prep Time:
65 minutes

Cook Time:
5 minutes

Total Time:
70 minutes

Elevate wild mushrooms in a dazzling vegetarian appetizer.

Ingredients:

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
36.80 gm walnut oil (see notes)
20.00 ml 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

Instructions:

In a large frypan over high heat, heat 1 tablespoon of oil. Sauté the mushrooms for 2-3 minutes until starting to wilt. Stir in the garlic and cook for another minute. Add coriander seeds, nut oil, sugar, vinegar, herbs, and remaining 100ml olive oil. Warm gently, then remove from heat. Transfer to a serving bowl and let it marinate for 1 hour.
Layer creamy goat's cheese on crispy sourdough, add hearty mushrooms, and sprinkle with fresh parsley and crunchy toasted nuts.

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