Recipe - Mushroom And Walnut Crostini

1 Thin french baguette
2 tablespoon Olive oil; plus extra for
brushing
1 ounce Dried ceps; soaked in warm
water for 30 mins.
9 ounce Packet of mixed fresh
mushrooms
1 tablespoon Coriander seeds; roughly
crushed
6 Spring onions; trimmed and
cut or sliced up
4 ounce Walnut pieces; toasted
Seasoning
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/ 1/2
in slices. Brush both sides with a little olive oil and bake for 810 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@IOL.IE on Nov 30,
1997