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CATEGORY CUISINE TAG YIELD
Grains French 30 Servings

INGREDIENTS

1 Thin french baguette
2 T Olive oil, plus extra for
brushing
1 oz Dried ceps, soaked in warm
water for 30 mins.
9 oz Packet of mixed fresh
mushrooms
1 T Coriander seeds, roughly
crushed
6 Spring onions, trimmed and
sliced
4 oz Walnut pieces, toasted
Seasoning
Chopped fresh chives, to
garnish

INSTRUCTIONS

BBC Good Food Dec. 93 Finger foods/Entertaining  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  8-10 mins,
turnig once until golden. Cool on a wire rack. Drain the  ceps: chop
finely, slice the mixed mushrooms 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. 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

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