Recipe Archives->Vegetables->Mushrooms Hazelnuts

Wild Mushrooms with Hazelnuts
Serves 4

1 1/2 pounds mixed mushrooms (white, cremini, chanterelle,
  trumpet-of-death, hen-of-the-woods)
2 tablespoons butter
1 tablespoon minced chives
1 teaspoon hazelnut oil
2 tablespoons finely chopped hazelnuts
salt and freshly ground black pepper

Briefly rinse mushrooms, drain.  Cut into pieces.

Melt butter in a skillet over medium-high heat.  Add mushrooms to
pan, saute until soft.  Add chives, cook a few minutes longer.
Remove from heat.

Drizzle oil over mushrooms.  Sprinkle with hazelnuts.  Season with
salt and pepper.  Serve.

Printable version: mushrooms-hazelnuts.txt.