1. Preheat the oven to 350°F/175°C. Spread
the hazelnuts on a baking sheet, and toast in the heated oven
until lightly browned, stirring once, 12-15 minutes.
2. Clean the mushrooms: trim the stems and
brush off any twigs and dirt. Rinse them quickly with cold
water. Note: Do not soak the mushrooms or they will soften to
pulp. Drain thoroughly. Leave small mushrooms whole and cut
large ones in half or quarters.
3. Melt half the butter in a large sauté pan.
Add shallots and sauté until soft but not brown, 1-2 minutes.
Add mushrooms, garlic, salt, and pepper and sauté briskly until
done, tossing and stirring so the mushrooms cook evenly, 3-5
minutes. Add remaining butter, nuts and parsley and continue to
sauté 1-2 minutes. Sprinkle with lemon juice, taste, adjust
seasoning and serve.
Quick Fix
If mushrooms are dry or underseasoned, pour
over some stock, and simmer for a minute or two until moist.
Sprinkle with salt or soy sauce, pepper, or fresh herbs, if you
like. This makes a delicious filling for omelets, baked
potatoes, and sandwiches.
This Recipe of the Month
selection comes from Anne Willan's
Cook It Right (Reader's Digest,
1998). To order your copy please call 1-800-788-6262.
