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Wild Mushroom Fricassee with Hazelnuts
By Chef Anne Willan


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


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.


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.


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).