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Pickled wild mushroom bruschetta

Name: Pickled wild mushroom bruschetta
Prep time: 65 min
Cook time: 5 min
Total time: 70 min
Yield: 4
Ingredients: 1/2 cup (125ml) olive oil; 200g mixed wild mushrooms (such as chanterelle, oyster and pine, sliced if large); 2 garlic cloves, thinly sliced; 1 tsp coriander seeds, toasted, crushed; 2 tbs walnut oil (see notes); 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 & toasted walnuts or hazelnuts, to serve

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

1/2 cup (125ml) olive oil
200g mixed wild mushrooms (such as chanterelle, oyster and pine, sliced if large)
2 garlic cloves, thinly sliced
1 tsp coriander seeds, toasted, crushed
2 tbs walnut oil (see notes)
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 & toasted walnuts or hazelnuts, to serve

Method

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.