It seems a bit quick to be revisiting this issue but since the launch issue was a November/December issue I don't have much choice. It is a good issue, in fact most of them are, so I am not too worried about revisiting it.
I again salivated over the Hummus with ground lamb & pinenuts. It really does look so very good, however I was looking for something for breakfast.
I recalled that there was a wonderful recipe for Baked Mushrooms by Jacques Raymond in this issue. I tossed up whether to make this recipe or, what I eventually did make for November, his Crispy pork belly with spiced lentils. Now that I had another chance at it this issue it was a pretty foregone conclusion that I was going to come back to this recipe. It was just as fantastic as I had hoped, although I am sure it would have been even better with freshly picked, wild mushrooms like Jacques says in his introduction to the recipe but even though there had been a lot of rain recently I hadn't come across any fresh mushrooms. I did buy some lovely portobello mushrooms on special and they were perfect in this. I served the mushrooms on some lovely toasted pane de casa from a local bakery. It was a wonderful breakfast and I will be doing this one again.
- Melted butter, to grease
- 8 medium Swiss Brown or field mushrooms
- 3 garlic cloves, sliced
- 5 eschallots, sliced
- 2 tbsp roasted hazelnuts (I used walnuts)
- 2 tbsp extra virgin olive oil
- 2 tbsp hazelnut oil (I used walnut oil)
- 50 g butter, cubed
- Parmesan shavings
- 12 sprigs fresh thyme
- Preheat oven to 180 C.
- Line baking tray with foil and brush with melted butter.
- Quarter mushrooms if large or leave whole if you prefer and add to the tray.
- Combine garlic, eschallots, hazelnuts and oils in a bowl and season with salt & pepper.
- Pour over the mushrooms and toss to combine.
- Then add parmesan, butter and half the thyme.
- Cover with a second sheet of foil, seal and bake for 10 - 12 minutes.
- Serve with toast and remaining thyme.
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