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Wild Mushroom Fricassee with Hazelnuts
By Chef 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).