Oyster Mushroom And Hazelnut Spread Recipe

Name: Oyster Mushroom And Hazelnut Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup whole hazelnuts; 1 ounce dried oyster mushrooms; 1/2 pound portobello mushrooms, stems cut off; 2 tablespoons tamari; 2 tablespoons olive oil; 1 tablespoon grated pecorino; 1 tablespoon lemon juice; 1 teaspoon chopped rosemary; 1 teaspoon hacho miso; 6 sun dried tomato halves, not oil packed

Servings: persons

3/4 cup whole hazelnuts
1 ounce dried oyster mushrooms
1/2 pound portobello mushrooms, stems cut off
2 tablespoons tamari
2 tablespoons olive oil
1 tablespoon grated pecorino
1 tablespoon lemon juice
1 teaspoon chopped rosemary
1 teaspoon hacho miso
6 sun dried tomato halves, not oil packed

1
Put the oyster mushrooms in a bowl and cover with boiling water. Let sit for about 15 minutes.
2
Cut the portobellos in half and remove the gills. Slice into 1/4 inch strips.
3
In a medium bowl, mix tamari, oil, percorino, lemon juice, rosemary and miso. Add portobellos and set aside to marinate.
4
Place hazelnuts in a dry skillet over high heat. Toss every now and then for about 5 minutes, until fragrant. Put the hazelnuts on a clean dishcloth, fold the dishcloth over onto the hazelnuts, and give them a sturdy rub to dislodge the skins. Set aside.
5
Gently remove the mushrooms from the hot water and place in a small saucepan. Add sun dried tomatoes and pour in mushroom soaking liquid to cover, stopping before you get to the grit at the bottom. Bring to a boil, reduce to a simmer, and simmer for 5 minutes.
6
Place the hazelnuts in a food processor and grind to a fine paste. Remove the mushrooms and tomatoes from the saucepan with a slotted spoon and add to the food processor, along with the portobellos and their liquid. Puree to a coarse paste. Transfer to a serving dish.

110

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup whole hazelnuts, 1 ounce dried oyster mushrooms, 1/2 pound portobello mushrooms, stems cut off, 2 tablespoons tamari, and more.

Yes, Oyster Mushroom And Hazelnut Spread falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oyster Mushroom And Hazelnut Spread

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