Sauté of wild mushrooms and hazelnuts

Sauté of wild mushrooms and hazelnuts

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
50g skinned hazelnuts
500g wild mushrooms, such as chanterelle, blewitt, pied de mouton
1 garlic clove
thyme sprigs
30g butter
10ml hazelnut oil
squeeze lemon juice
salt
freshly ground black pepper

Method

  1. Heat the oven to 180ºC. Place the hazelnuts on a baking sheet and toast in the oven for 5–10 minutes until lightly coloured, making sure they do not over-colour. Tip onto a plate to cool, then roughly chop.
  2. Prepare the mushrooms and set aside. Peel and crush the garlic and chop enough thyme leaves to give you 1 teaspoon.
  3. Melt the butter in a large frying pan and add the hazelnut oil. Sauté the mushrooms quickly. It is important this is done over a high heat to ensure the mushrooms take on colour and do not sweat, release moisture and become slimy.
  4. Add the garlic, thyme and hazelnuts and stir, allowing the heat to draw out the flavours. Cook for another minute. Taste and season with salt and pepper and a little lemon juice. Serve immediately. This works well as an accompaniment to steaks or with soft polenta.
Tags:
Leiths School of food and wine
cookery course
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