Roasted Mushrooms with Toasted Buttery Hazelnuts
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 220
- Total Fat
- 12
- Saturated Fat
- 6
- Carbohydrates
- 25
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 7
- Cholesterol
- 23
- Sodium
- 340
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
Ingredients
3 tablespoons butter
2 medium shallots, peeled and thinly sliced
Kosher salt
Freshly ground pepper
1/2 pound white button mushrooms, cleaned and quartered
Vermouth
2 tablespoons hazelnuts, slightly crushed
1/4 teaspoon Hungarian paprika
Juice from 1 lemon
12 slices French bread, toasted
Directions
- Heat a skillet large enough to hold the mushrooms in a single layer over medium-high heat. Add 1 tablespoon of butter, which should, ideally, melt quickly and turn a light brown color. Add the shallots, season with salt and pepper, and give them a quick stir. Add mushrooms, 1 more tablespoon of butter and season with a bit more salt. Cook for about 4 minutes until mushrooms begin to turn golden brown and release some of their water. To avoid a possible flame up, move pan away from the stove and carefully add the vermouth. Return pan to stove and let cook for 2 to 3 minutes to reduce the vermouth.
- While mushrooms are cooking melt remaining 1 tablespoon butter in a small skillet over low heat. Add the hazelnuts and let them "simmer" in the butter over low heat until they turn light brown, about 4 minutes.
- Once the vermouth has reduced and been absorbed by the mushrooms sprinkle in the paprika (use a mesh strainer to evenly distribute the paprika over all the mushrooms). Add the lemon juice and hazelnuts and give it a stir. Remove from heat and let cool for 2 minutes.
- Top each slice of toasted French bread with about 2 tablespoons of the mushroom mixture, place on platter and serve.