Mushroom and walnut crostini

Yield: 30 Servings

Measure Ingredient
1 Thin french baguette
2 tablespoons Olive oil; plus extra for brushing
1 ounce Dried ceps; soaked in warm water for 30 mins.
9 ounces Packet of mixed fresh mushrooms
1 tablespoon Coriander seeds; roughly crushed
6 Spring onions; trimmed and sliced
4 ounces Walnut pieces; toasted
Chopped fresh chives; to garnish

BBC Good Food Dec. 93 Finger foods/Entertaining 1. Preheat oven to 200C/400F/Gas 6. Cut the French baguette into 1cm/ ½ in slices. Brush both sides with a little olive oil and bake for 8-10 mins, turnig once until golden. Cool on a wire rack.

2. Drain the ceps: chop finely, slice the mixed mushrooms 3. Heat the olive oil in a frying pan and add the crushed coriander seeds.

Fry for 30 seconds to release the flavour, add the spring onioins and cook for 1 min. Add the dried and fresh mushrooms and cook over a high heat for 2 mins, until they are browned but stil firm. Stir in the toasted walnuts and seasoning.

4. Pile onto toasts and garnish with chives, serve hot or cold.

Posted to FOODWINE Digest by Jane O'Brien <jayohbee@...> on Nov 30, 1997

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