- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Anne Willan
Ingredients
- 1 cup Hazelnuts chopped
- 1 pound Mixed Exotic Mushrooms such as Chanterelles Porcini and Shiitake Mushrooms
- 1/4 cup Butter
- 2 Shallots finely chopped
- 1 Organic Garlic finely chopped
- Salt and Fresh Ground Black Pepper
- 2 tablespoons Organic Parsley chopped
- Organic Lemon juice freshly squeezed
Directions
Preheat the oven to 350°F. Spread the hazelnuts on a baking sheet, and toast in the heated oven until lightly browned, stirring once, 12-15 minutes.
Clean the mushrooms by trimming the stems and brushing off any debris. Rinse them quickly with cold water. Note: Do not soak the mushrooms or they will become too soft. Drain thoroughly. Leave small mushrooms whole and cut large ones in half or quarters.
Melt half the butter in a large sauté pan. Add shallots and sauté until soft but not brown, 1-2 minutes. Add mushrooms, garlic, salt, and pepper and sauté briskly until done, tossing and stirring so the mushrooms cook evenly, 3-5 minutes. Add remaining butter, nuts, and parsley and continue to sauté 1-2 minutes. Sprinkle with lemon juice, taste, adjust seasoning, and serve.
Notes:
Used 6 servings size; used portobello and shiitake mushrooms for analysis as other mushroom nutritionals only available in dried form; used 1 teaspoon salt and 1/4 teaspoon ground. white pepper; used 1 tablespoon lemon juice (amt not stated in recipe).
