Add Crossini and make it a proper main course

Ingredients

For the wild mushroom salad:

• 800-1000g fresh wild mushrooms such as:
• chanterelles
• chestnuts
• porcini mushrooms
• some colourful lettuce as garnishment
• 2 medium-sized onions, minced
• 40g streaked bacon in strips
• some fresh chives
• clear Balsamic vinegar
• salt and pepper

For the poultry liver bruschetta:

• 150g chicken liver
• 1-2 medium-sized onions, minced
• a little fresh marjoram and parsley
• fresh baguette

For the tomato and mozzarella bruschetta:

• ripe tomatoes in small cubes (tomate concassèe)
• mozzarella in cubes of equal size
• a bit of fresh basil
• a bit of garlic oil for frying
• fresh baguette

Preparation

The salad of wild mushrooms:

1. Clean the mushrooms with a brush, but without water.
2. Cut into equal pieces.

Fry the bacon in a bit of oil.

1. When it looks crispy, add the minced onions
2. Next add the prepared mushrooms.
3. Season with salt and pepper.
4. Fry it all together for 3-4 minutes.
5. Remove the mushrooms from the pan.
6. Put some Balsamic vinegar into the stock.
7. Simmer. Season according to taste.
8. Return the mushrooms to the stock.
9. Finally, add the chopped chives.

The poultry liver bruschetta:

1. Trim the poultry liver.
2. Remove sinews and other inedible parts.
3. Cut the liver in little pieces and mince them.
4. Sweat the minced onions in a bit of olive oil.
5. As soon as they start looking glassy, give them maximum heat.
6. Now add add the minced liver.
7. Let it sauté together for 5-6 minutes.
8. Season it with salt, pepper, and a little Hungarian paprika.
9. Then add the minced parsley and marjoram.
10. Cut the baguette in half and fry it in brown butter.
11. Cover the baguette with plenty of fried liver.

The tomato and mozzarella bruschetta

1. Season the tomate concassèe and the mozzarella.
2. Add a little balsamic, pepper and garlic oil.
3. Fry the baguettes in garlic oil.
4. Cover them with plenty of tomato and mozzarella.

Serving suggestion

Arrange the salad of wild mushrooms on red and green leaves of lettuce. Frame with hot and crispy bruschetta.