Chefs' Recipes

Jacques Reymond's baked mushrooms

Australian Gourmet Traveller French recipe for baked mushrooms by Jacques Reymond.

By Jacques Reymond
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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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."


  • 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


  • 1
    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 .