500 gmmixed wild mushrooms, such as pine or slippery Jack, brushed and trimmed5golden shallots, thinly sliced3garlic cloves, thinly sliced60 ml(¼ cup) extra-virgin olive oil50 gmbutter, coarsely chopped30 gm(2 tbsp) lightly roasted hazelnuts, coarsely chopped20 gmshaved parmesan8thyme sprigs, plus extra to serve2 tbsphazelnut oil
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.
This recipe is from the July 2009 issue of Australian Gourmet Traveller.