Field mushrooms with hazelnuts. Created September 15, 2012.
Another recipe from this past weekend. A delicious side dish that compliments the entrée nicely. I prefer to use this recipe with wild game.
Ingredients:
2 garlic cloves
grated rind of one lemon
6 tbsp olive oil
6 large field (button) mushrooms, diced
1/2 cup hazelnuts, coarsely chopped
2 tbsp chopped parsley
salt and ground black pepper
Crush the garlic cloves with a little salt using a mortar and pestle or on a chopping board. Place the crushed garlic in a small bowl and stir in the grated lemon rind and the olive oil. Allow the items to steep for one hour. In a large fry pan, place the mushrooms in the pan and drizzle 4 tbsp of the garlic and oil mixture on top of the mushrooms and sauté for 5-10 minutes.
Add the hazelnuts and the additional oil mixture to the pan and sauté for another 5-10 minutes or until the mushrooms are tender. Add salt and pepper and sprinkle with chopped parsley. Serve immediately with the quails or game hens. Serves 4
