Autumn Salad of Marinated Mushrooms with Herbs & Hazelnut Crumb

Serves 4

10g dried porcini mushrooms

⅓ cup hazelnuts, toasted and roughly chopped 1 tbsp salt flakes

1 tbsp chopped chives

Crusty vegan bread, to serve

MARINATED MUSHROOMS

1 fresh bay leaf Thinly sliced peel from

1 lemon Juice of 1 lemon

1 small garlic clove, crushed

¼ cup sherry vinegar

1 tbsp maple syrup

⅓ cup extra virgin olive oil

500g mixed mushrooms, sliced (we used king brown, Swiss, button, oyster and field mushrooms

To make marinated mushrooms, place the bay leaf, lemon peel, juice, garlic, vinegar and maple syrup in a small saucepan. Season with salt and pepper. Place over low heat and bring to a simmer. Take off the heat, add the oil and set aside for flavours to infuse.

Place the mushrooms in a large bowl. Pour over the cooled pickling liquid and set aside for 15 minutes to marinate.

Mix the dried porcini mushrooms, hazelnuts and salt together. Serve the mushrooms scattered with porcini, hazelnuts and chives. Serve with crusty bread.