You can smell these baked porcini mushrooms with hazelnuts? Today a very easy recipe, fast and completely autumnal. A joker as a side dish but also as a starter. On the other hand, we're in the right time to experience some of the many RECIPES WITH MUSHROOMS, protagonists of unforgettable dishes of Italian cuisine. Starting with the classic PASTA WITH PORCINI MUSHROOMS passing through the MUSHROOM SOUP, the FRIED PORCINI and many more.
Mushrooms and hazelnuts match perfectly, also because in nature they are really in the same habitat. I suggest you save the recipe for bread for gratin, because it's very versatile and you can use it to bake pretty much any kind of vegetables.
The Panure (Breading) Perfect for gratin vegetables
This is, more or less, of the classic 'muddica cunzata’ siciliana, that is, breadcrumbs seasoned with garlic, parsley, Salt, papá, oil and pecorino cheese. In this case I also added coarsely chopped hazelnuts. But, depending on the vegetable you want to gratin, you can add another type of dried fruit or salted anchovies in extra virgin olive oil, to give more salt. But also capers and herbs like thyme, Marjoram, Mint.
As for mushrooms, I suggest you choose porcini with a regular shape and with a fleshy stalk, so you can get several slices that are not too thin. Cooking is very short, 2-3 minutes just. The pan should be well a greeded with oil: distribute the panures evenly but lightly, otherwise it will cover the taste of mushrooms instead of enhancing it. A less expensive but equally greedy alternative (if not more) are the STUFFED MUSHROOMS: you'll see how good the humble champignons become. And now I wish you good day!
300 grams of mushrooms
60 grams of breadcrumbs
20 grams of Sicilian pecorino cheese
a piece of garlic
fresh parsley, to taste
a handful of hazelnuts
extra virgin olive oil, to taste
salt and pepper, to taste
Before cleaning the mushrooms, let's prepare the panure (Breading): Lightly toast the breadcrumbs with a drizzle of extra virgin olive oil. When the breadcrumbs will just be imbioned, pour into a bowl and leave to cool.
When the breadcrumbs will be cold, add finely chopped garlic and parsley, pecorino, chopped hazelnuts, a pinch of salt and pepper and as much extra virgin olive oil as necessary to get a soft but grainy mixture.
Clean the porcini mushrooms with a soft toothbrush, rubbing them lightly with a damp napkin, in order to eliminate any remnants of land. Eliminate the end of the stem. Depending on the size of the fungus, cut them into regular slices and not too thin in the sense of length.
Line a baking sheet with parchment paper and grease it with extra virgin olive oil. Arrange the mushrooms on the baking sheet and distribute a little panure on top. Not too much, otherwise it will cover the taste of the porine mushroom. Spread a few whole hazelnuts or halved. Bake in a preheated oven at 200 degrees for 3-4 minutes. Serve the chopped porcini mushrooms with hazelnuts immediately. And Bon Appetit!