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.
- 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
Step 1Heat 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 2Add 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 3Preheat 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.