Roasted Mushrooms With Toasted Buttery Hazelnuts Recipes

HERBED HAZELNUTS

Steps:

• Spread 3 cups hazelnuts on a baking sheet; roast at 400 degrees F until toasted, 10 minutes. Cool slightly, then wrap in a towel and rub to remove the skins. Heat 3 tablespoons olive oil in a skillet. Add the nuts, 1 1/2 teaspoons chopped thyme, 1/2 teaspoon each lemon zest and chopped rosemary, 1 teaspoon kosher salt and 1/4 teaspoon pepper; cook, stirring, 2 minutes.

GARLIC BUTTER ROASTED MUSHROOMS

Steps:

• Preheat oven to 220°C/450°F (200°F fan).
• Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
• Spread on a baking tray and roast for 25 minutes - do not toss or turn.
• Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!

GARLIC-BUTTER ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Clean mushrooms with a damp paper towel and gently remove and discard stems.
• Drizzle oil into a large cast iron skillet to evenly coat. Place mushrooms into the skillet, cap-side down. Carefully sprinkle garlic into the mushroom cavities, taking care not to sprinkle directly into the skillet. Drizzle mushrooms with melted butter, then season with salt and pepper.
• Roast in the preheated oven for 15 minutes. Sprinkle with Parmesan cheese and return to the oven for 3 to 5 more minutes. Remove from the oven and sprinkle with parsley. Let cool slightly before serving.