Jacques Reymond: Baked mushrooms

AT A GLANCE

  • Serves 4 people

  • 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 (ΒΌ 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.

Recipe:

JACQUES REYMOND

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

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