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Jacques Reymond: Baked mushrooms

You'll need

  • 500 gm
  • mixed wild mushrooms, such as pine or slippery Jack, brushed and trimmed
  • 5
  • golden shallots, thinly sliced
  • 3
  • garlic cloves, thinly sliced
  • 60 ml
  • (¼ cup) extra-virgin olive oil
  • 50 gm
  • butter, coarsely chopped
  • 30 gm
  • (2 tbsp) lightly roasted hazelnuts, coarsely chopped
  • 20 gm
  • shaved parmesan
  • 8
  • thyme sprigs, plus extra to serve
  • 2 tbsp
  • hazelnut oil

Method

  • 01
  • 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.

At A Glance

  • Serves 4 people
  • 10 min preparation
  • 15 min cooking
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At A Glance

  • Serves 4 people
  • 10 min preparation
  • 15 min cooking

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