Name: Wild mushroom salad with walnut crostini
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 1
Ingredients: 6 thin slices wood-fired bread; 72.80 gm light olive oil; 2 garlic cloves, halved; 120g walnuts, toasted, chopped; 81.60 gm mascarpone cheese; 73.60 gm walnut oil; 1 eschallot, finely chopped; 42.00 gm lime juice; 20.00 ml sherry vinegar; 5.90 gm Dijon mustard; 20g unsalted butter; 300g assorted fresh wild mushrooms*; Truffle oil*, optional; 1 small red chilli, seeded, finely chopped; 100g baby salad leaves

Wild mushroom salad with walnut crostini

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Prep Time:
30 minutes

Cook Time:
35 minutes

Total Time:
65 minutes

Versatile mushroom dish perfect for any meal - pairs well with crusty bread and salad for a simple yet satisfying option!

Ingredients:

6 thin slices wood-fired bread
72.80 gm light olive oil
2 garlic cloves, halved
120g walnuts, toasted, chopped
81.60 gm mascarpone cheese
73.60 gm walnut oil
1 eschallot, finely chopped
42.00 gm lime juice
20.00 ml sherry vinegar
20g unsalted butter
300g assorted fresh wild mushrooms*
Truffle oil*, optional
1 small red chilli, seeded, finely chopped
100g baby salad leaves

Instructions:

Preheat the oven to 110°C for the perfect cooking temperature.
Arrange the bread slices on a baking tray and generously brush with 1 tablespoon of light olive oil. Bake them in the oven for 30 minutes until they turn crisp and golden (or you can opt to chargrill them). In a small bowl, combine the garlic with 2 tablespoons of boiling water and let it sit for 10 minutes. Transfer the soaked garlic and water, along with 80g walnuts, mascarpone, and half of the walnut oil into a food processor. Season with salt and pepper, then blend until a coarse paste forms. Set it aside for later use.
In a bowl, combine the eschallot, lime juice, sherry vinegar, and mustard. Season with salt and pepper, then slowly whisk in 2 tablespoons of light olive oil and the rest of the walnut oil. Set the dressing aside.
In a frying pan over medium-high heat, combine the remaining light olive oil and butter. Sauté the mushrooms until golden, about 2-3 minutes. Finish with a drizzle of truffle oil and a quick sauté with chili for extra flavor.
Coat salad leaves in the dressing, arrange on plates, and garnish with mushrooms and the rest of the walnuts. Smear walnut paste on each crostini and serve alongside the salad.

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