Recipe Tip: Fried Wild Mushrooms and Pine Nuts on Grilled Sourdough
Top Recipe for 2 Persons by Severin Corti. All ingredients and tips for getting it right. Nothing beats freshly collected mushrooms. Severin Corti shares his recipe for roasted wild mushrooms on crispy sourdough.
Ingredients
- tablespoonolive oil
- 1onion, finely sliced
- 1clove of garlic, finely chopped
- 2bay leaves
- 400 gwild mushrooms (e.g. porcini, chanterelle etc.), finely sliced
- 8 cldry vermouth
- salt & cracked pepper
- Endive salad as a garnish
- 4slices of sourdough bread
- olive oil
- 3 tablespoonpine nuts
- 2 tablespoonparsley
Instructions
Step 1
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.)Step 2
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.Step 3
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.