Jacques Reymond: Baked mushrooms
“There are a lot of wild mushrooms in the Jura and during the mushroom season everybody gets up early and walks through the forests and fields to pick them. This is a recipe for breakfast after picking.”
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Serves
4
Cooking Time
Prep time 10 mins, cook 15 mins
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500 gm
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mixed wild mushrooms, such as pine or slippery Jack, brushed and trimmed
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5
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golden shallots, thinly sliced
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3
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garlic cloves, thinly sliced
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60 ml
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(¼ cup) extra-virgin olive oil
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50 gm
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butter, coarsely chopped
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30 gm
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(2 tbsp) lightly roasted hazelnuts, coarsely chopped
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20 gm
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shaved parmesan
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8
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thyme sprigs, plus extra to serve
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2 tbsp
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hazelnut oil
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1
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Preheat oven to 200C. Place mushrooms in a single layer in a baking dish large enough to hold them snugly, season to taste, scatter over remaining ingredients. Bake, covered with foil, until just tender (10-12 minutes), serve immediately, scattered with extra thyme sprigs.
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This recipe is from the July 2009 issue of Australian Gourmet Traveller.
RECIPE Jacques Reymond
PHOTOGRAPHY Sharyn Cairns
STYLING Emma Knowles