Name: Jacques Reymond’s baked mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 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

Jacques Reymond’s baked mushrooms

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

Serves 4

Prep

10M

Cook

15M

Total

25M

“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.”

Ingredients

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

Method

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.