Chef Anne Willan
Wild Mushroom Fricassee with Hazelnuts
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Category
Side Dish
Servings
6
Author:
Chef Anne Willan
Ingredients
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1 cup Hazelnuts chopped
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1 pound Mixed Exotic Mushrooms such as Chanterelles Porcini and Shiitake Mushrooms
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1/4 cup Butter
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2 Organic Shallots finely chopped
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1 Organic Garlic finely chopped
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Salt and Fresh Ground Black Pepper
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2 tablespoons Organic Italian Parsley chopped
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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.
Do not soak the mushrooms or they will become too soft. Rinse them quickly with cold water; 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.
Recipe Note
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).
Filed in:
Fricassee,
Hazelnuts,
Organic Garlic,
Organic Italian Parsley,
Organic Lemon Juice,
Organic Shallots,
Side,
Wild Mushrooms
