3 tbsp olive oil
8–12 sage leaves, plus extra as garnish
1 shallot, finely sliced
1 garlic clove, finely sliced
25g walnut halves, chopped
300g mixed wild and exotic mushrooms, halved if large
8 slices walnut bread or good sourdough
75ml double cream
1 tbsp Dijon mustard
White truffle, plus extra to serve
Juice of ¼ lemon
1. Heat a tablespoon of oil in a large frying pan and fry the sage leaves until crisp. Set aside.
2. Add a tablespoon of oil to the pan and stir in the shallot. Cook for 1–2 minutes until soft, then stir in the garlic and walnuts. Season well, and cook over a medium heat for 1 minute.
3. Add the mushrooms, stir together, then cover and cook for 3–5 minutes, shaking the pan every now and then.
4. Brush the remaining oil over each side of the bread, then toast until golden.
5. Whisk the cream and mustard together, pour into the pan and season. Use a fine grater to season with the truffle, then squeeze in the lemon juice. Cook for 1 minute until the truffle has dissolved into the mixture.
6. Divide the toast among 4 plates and top with the mushroom mixture. Finely shave more truffle on top of each bruschetta, garnish with the sage and serve.
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