Jacques Reymond serves up this tasty mushroom dish in episode 50 of Everyday Gourmet.


  • 8 Swiss brown or field mushrooms

  • 80g Parmesan shavings

  • 2 cloves garlic – sliced

  • 2 golden shallots – sliced

  • 2 tbsp. roasted hazelnuts – chopped

  • 3 sprigs wild thyme

  • 2 tbsp. extra virgin olive oil

  • 2 tbsp. hazelnut oil

  • 50g butter


  • 1.

    Preheat the oven to 200 degrees Celsius

  • 2.

    Lay down a sheet of aluminum foil. Put little knobs of butter on the foil and place the mushrooms on top.

  • 3.

    On each mushroom place a little of each- garlic, shallots, hazelnuts, thyme, parmesan, drizzle with the oils over the top, and season.

  • 4.

    Cover ingredients with another sheet of aluminum foil and seal the 2 sheets together. Then bake in the oven for 10 minutes

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