900g of mushrooms of your choice (oyster mushrooms, shiitake mushrooms, button mushrooms, porcini mushrooms)
80g of hazelnut kernels
1 or 2 cloves of garlic
5 branches of flat parsley
1 tablespoon of olive oil
Hazelnut oil or truffle flavoured oil
Clean the mushrooms, cut them into pieces. Coarsely chop the hazelnuts.
Peel the shallot and garlic, chop the shallot, garlic and parsley. Set aside.
Heat a large frying pan. Put the hazelnuts in over a medium heat, stirring them regularly. Once roasted, remove them from the pan and add the olive oil and mushrooms. Cook them over a very high heat. Season with salt and pepper.
At the end, add the shallot, garlic and parsley. Cook for 2 more minutes and drizzle with hazelnut or truffle oil.