Roasted Mushrooms with Toasted Buttery Hazelnuts
Roasted Mushrooms with Toasted Buttery Hazelnuts might be just the main course you are searching for. One serving contains 771 calories, 24g of protein, and 16g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes around 23 minutes. Head to the store and pick up kosher salt, juice of lemon, hazelnuts, and a few other things to make it today. It is a good option if you're following a lacto ovo 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.