Fried Wild Mushrooms and Pine Nuts on Grilled Sourdough
Nothing beats freshly collected mushrooms. Severin Corti shares his recipe for roasted wild mushrooms on crispy sourdough.
| Ingredients (2 servings) | ||
|---|---|---|
| 4-5 | tablespoon(s) | olive oil |
| 1 | onion, finely sliced | |
| 1 | clove of garlic, finely chopped | |
| 2 | bay leaves | |
| 400 | g | wild mushrooms (e.g. porcini, chanterelle etc.), finely sliced |
| 8 | cl | dry vermouth |
| salt & cracked pepper | ||
| Endive salad as a garnish | ||
| 4 | slices of sourdough bread | |
| olive oil | ||
| 3 | tablespoon(s) | pine nuts |
| 2 | tablespoon(s) | parsley |
- Heat a large frying pan and very gently fry the onion, garlic and bay leaves in oil until sweet and light brown in colour (about 20 minutes.)
- Add the mushrooms, salt, and fry over a medium heat until they’ve also taken on colour. Deglaze with vermouth and reduce until the liquid has evaporated completely. Season to taste and remove from the heat.
- Preheat the oven grill to the maximum temperature. Brush both sides of the slices of bread with olive oil and grill gently, about 2 minutes on each side. Top generously with the mushrooms, cut in half and garnish with the pine nuts and parsley. Serve with endive salad.