Pickled wild mushroom bruschetta

Make the most of beautiful wild mushrooms in this stunning vegetarian starter.

Recipe «Pickled wild mushroom bruschetta» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 cup olive oil, 200g mixed wild mushrooms, 2 garlic cloves, thinly sliced, 1 tsp coriander seeds, toasted, crushed, 2 tbs walnut oil , 1 tsp caster sugar, 1 tbs red wine vinegar, 4 thyme sprigs , 2 bay leaves, Soft goat's cheese, toasted sourdough, chopped flat-leaf parsley and toasted walnuts or hazelnuts, to serve.

Ingredients:

• 1/2 cup olive oil 
• 200g mixed wild mushrooms 
• 2 garlic cloves, thinly sliced 
• 1 tsp coriander seeds, toasted, crushed 
• 2 tbs walnut oil 
• 1 tsp caster sugar 
• 1 tbs red wine vinegar 
• 4 thyme sprigs 
• 2 bay leaves 
• Soft goat's cheese, toasted sourdough, chopped flat-leaf parsley and toasted walnuts or hazelnuts, to serve 

Instructions

1. Heat 1 tbs oil in a large frypan over high heat. Add the mushrooms and cook, stirring, for 2-3 minutes until starting to wilt. Add the garlic and cook for a further 1 minute, then add coriander seeds, nut oil, sugar, vinegar, herbs and remaining 100ml olive oil. Warm gently then remove from the heat. Transfer to a serving bowl and set aside for 1 hour to marinate.
2. Spread goat's cheese on toasted sourdough, top with mushrooms and scatter with parsley and toasted nuts.