Wild mushroom salad with walnut crostini

Recipes / Salads

Detailed step-by-step description of how to cook the dish "Wild mushroom salad with walnut crostini". Try it by all means

Recipe «Wild mushroom salad with walnut crostini» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 6 thin slices wood-fired bread, 4 tbsp light olive oil, 2 garlic cloves, halved, 120g walnuts, toasted, chopped, 4 tbsp mascarpone cheese , 4 tbsp walnut oil, 1 eschallot, finely chopped, 2 tbsp lime juice , 1 tbsp sherry vinegar, 1 tsp Dijon mustard, 20g unsalted butter, 300g assorted fresh wild mushrooms*, Truffle oil*, optional, 1 small red chilli, seeded, finely chopped, 100g baby salad leaves.

Ingredients:

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

Instructions

  1. Preheat the oven to 110°C.
  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.
  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.
  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.
  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.