Roasted Mushrooms with Toasted Buttery Hazelnuts
Roasted Mushrooms with Toasted Buttery Hazelnuts might be just the main course you are searching for. This recipe makes 4 servings with 804 calories, 26g of protein, and 15g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up juice of lemon, bread, shallots, and a few other things to make it today. To use up the french bread you could follow this main course with the French Bread Pudding as a dessert. It is a good option if you're following a vegetarian diet.
Instructions
Watch how to make this recipe.
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.