Smoked Mushroom Antipasto Platter

Smoked Mushroom Antipasto Platter 

Entertain in style with our wood-smoked mushrooms: dynamite on any antipasto platter! With no hard recipes or rules, simply select your favourite delicacies, load up and impress.

Have some left? Trick up a pasta or risotto with this delicious beechwood flavour, or layer onto salads, steaks, or even pizza!

SERVES 4-8 

TIME - 15 minutes

Watch our quick video to see how it's done:

INGREDIENTS

1 x 200g Darling Fresh Smoke Haus Smoked Whole Mushrooms, sliced to 5mm 

1 x hard cheese - we recommend a cheddar

1 x soft cheese - we recommend a brie or camembert

Selection of al least 2 meats (unless plant-based) - we recommend rolled prosciutto and sliced salami

Small tub of quince paste,

1 x small tub of olives in a small dish - we recommend black Kalamata or green Sicilian

1 x small tub of sundried tomatoes of roasted capsicum  in a small dish 

1 x tub of dip - almost any dip will work, pick your favourite! Transfer dip from from the plastic tub into a dish or ramekin.

2 x packs of crackers - we recommend one darker colour (fig based crackers are delicious) and one light color.

1 x handful of green or red grapes.

1 x handful of nuts, we recommend pistachios, almonds or macadamias.

METHOD

Select a large platter or wooden board.

Prepare all the separate components as per the ingredient list.

Start off with the cheeses, placing hard and soft cheeses at equal distances apart.

To make a salami ring, use a cup and fold slices of salami over the end. Hold gently while turning upside down, and position on the platter.

Place two sets of meats on opposite sides of the platter or board.

Spread the smoked mushrooms, dip, olives and sundried tomatoes around the board.

Arrange the quince paste and crackers between the items already plated.

Fill in any gaps with grapes and nuts, leaving space for cheese knives.

Bring to table with a flourish, and enjoy!

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