Wild Mushrooms With Walnut Chutney On Toast By Carina Contini Of Contini Restaurants In Edinburgh
Simple but brilliant. Artisan sourdough bread, pan-fried wild mushrooms and this really fresh chutney make a super-fast but tasty tea. Chanterelles, porcini, blewits, hedgehog, morels are all in season. Any combination works, depending on your preference.
Carina Contin is one of Scotland’s best-known female chefs, and runs three Edinburgh restaurants with her husband Victor. They are Contini George Street, Cannonball Restaurant & Bar, and the Scottish Cafe at the Scottish National Gallery.
She is also the author of Carina Contini’s Kitchen Garden Cookbook: A Year Of Scots Italian Recipes.
INGREDIENTS: Serves 4
500g mixed wild mushrooms, cleaned, wiped and trimmed
2 sprigs of thyme, leave only
1 garlic clove, finely sliced
Salt
5-6 tbsp extra virgin olive oil
50g flat-leaf parsley leaves, finely chopped
Walnut Chutney:
50g walnuts
2tbsp walnut oil
2 springs of mint, leaves only, washed and dried
1 small garlic clove
Salt
1 tbsp runny honey (such as clover honey)
100 ml Greek yogurt
To serve
4 slices of sourdough bread, toasted
Extra virgin olive oil, for drizzling
1 small garlic clove
METHOD
1 For the walnut chutney, preheat the oven to 180ºC/350ºF/Gas 4. Put the walnuts on a baking tray and toast in the preheated oven until golden but not brown. Remove from the oven and leave to cool. Blend the walnuts and walnut oil in the blender, then add the mint, garlic, salt to taste and honey. Blend until smooth. Fold in the yogurt and add more salt if needed. Set aside.
2 Preheat the oven to 200ºC/400ºF/Gas 6. Coarsely chop the mushrooms, making sure they are all the same size so they cook evenly. Scatter them onto a baking tray and add the thyme, garlic and salt to taste. Drizzle with the olive oil.
3 Bake in the preheated oven for 10-15 minutes until the mushrooms are soft and golden. Remove from the oven and mix the chopped parsley through the mushrooms.
4 Serve on toasted sourdough bread drizzled with olive oil and rubbed with a tiny little garlic clove. Drizzle the walnut chutney over the mushrooms and serve hot.
In association with Taste Communications.
www.tastecommunications.co.uk
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