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Red Hill Mushrooms on Brioche




Source of Recipe


australian women's weekly


List of Ingredients




800g mushrooms (cepes or slippery jacks, field or swiss browns if you cannot find the wild variety)
3 tablespoons olive oil
Pepper and salt
50g butter
4 garlic cloves, sliced
4 shallots, sliced
1 chilli, shredded (optional)
2 tablespoon chopped thyme
1 tablespoon chopped tarragon
1 tablespoon chopped parsley
1 tablespoon hazelnut oil
¼ cup roasted and crushed hazelnuts
Shaved parmesan or goats cheese (optional)

Recipe



Clean the mushrooms with damp kitchen paper, never wash.

In a hot pan add the oil and mushrooms, season with pepper and salt and sauté until tender, add the butter and cook for another minute. Do not let the butter brown.

Reduce the heat slightly and add the garlic, shallots and chilli, cook quickly to lift the flavours.

Season with the chopped herbs, hazelnut oil and crushed hazelnuts.

Serve on toasted brioche (or sourdough or rye bread if unavailable) and dress with the cooking juices.

Garnish the dish with the shaved cheese.