Preheat your oven to 375F. This step is only necessary if your hazelnuts still have the skin membrane on them. Spread the hazelnuts out on a baking sheet and roast them in the oven for about 8 minutes. You will know they are ready, as the skin will have already started to rise off the nut. Allow them to cool completely, and then roll them through your hands so that the skin falls apart. Set aside.
½ cup hazelnuts
As the hazelnuts are roasting, you’ll have time to prepare the marinade/vinaigrette. In a small bowl, combine the 2 tablespoon of shallots, vinegar, and a dash of sea salt. Whisk the mixture together and set aside for 5 minutes. This will allow the shallots to absorb the vinegar. Once the 5 minutes has elapsed, you can go ahead and whisk in 7 tablespoon of the olive oil. Set aside for later use.
2 tablespoon shallots, 3 tablespoon rice vinegar, Sea salt and freshly ground black pepper to taste, 9 tablespoon extra-virgin olive oil
In a large skillet over medium-high heat, melt the butter or clarified butter and add the remaining 2 tablespoon olive oil. Throw in the mushrooms and sprinkle with the thyme and some salt and pepper to taste. The cooking time will vary depending on what type of mushrooms you decided to go with. For the Portabellos, they need anywhere from 8 to 10 minutes, just until they have begun to turn golden and have shrunk in size quite a bit. At this point, you can add the remaining ¼ cup shallots in with the mushrooms and continue cooking for another few minutes, until the shallots are soft.
2 pounds mushrooms, 2 tablespoon butter or clarified butter, 1 teaspoon fresh thyme, ¼ cup shallots
Fill a large plate or bowl with fresh greens. Transfer the mushrooms from the skillet on top of the greens. Pour over the vinaigrette and top with the hazelnuts (you may prefer to crush the hazelnuts). Eat and enjoy every last bite!
6 oz fresh greens