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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


  • 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
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At A Glance

  • Serves 4 people

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