Detailed step-by-step description of how to cook the dish "Wild mushroom salad with walnut crostini". Try it by all means
- Preheat the oven to 110°C.
- 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.
- 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.
- 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.
- 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.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set