simple way to make any night of the week Wild mushroom salad with walnut crostini

How’s your day going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Wild mushroom salad with walnut crostini. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Wild mushroom salad with walnut crostini is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Wild mushroom salad with walnut crostini is something that I’ve loved my entire life.

Table of Contents

Ingredients

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

Method

  • Step 1
    Preheat the oven to 110?C.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.

So that’s going to wrap it up for this exceptional food Wild mushroom salad with walnut crostini recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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