Chestnut Mushrooms with Herb‑Nut Crust

Ingredients

• 30 g white bread (1 slice)
• 0.5 Organic lemon
• 20 g Parmesan (1 piece)
• 0.5 bunch Parsley
• 0.5 bunch Basil
• 10 g ground hazelnuts (1 Tbsp)
• 2 tbsp olive oil
• Salt
• Pepper
• 350 g chestnut mushrooms
• 2 slices country bread

Instructions

1. 1.

   Toast the white bread slice, let it cool and crumble finely with your fingers.

2. 2.

   Rinse half a lemon hot, dry it and grate only the zest (use the juice elsewhere). Grate Parmesan finely as well.

3. 3.

   Wash parsley and shake off excess water. Pick off the leaves, set some aside for garnish, finely chop the rest.

4. 4.

   Do not wash basil if possible; pick off the leaves and finely chop them.

5. 5.

   Mix herbs with bread crumbs, lemon zest, Parmesan and hazelnuts. Stir in oil teaspoon by teaspoon until a spreadable but firm paste forms. Season with salt and pepper. Chill.

6. 6.

   Clean chestnuts and, if necessary, gently wipe with a damp cloth. Slice mushrooms lengthwise into thick slabs.

7. 7.

   Arrange mushroom slices side‑by‑side in a shallow oven‑proof dish and brush lightly with remaining oil.

8. 8.

   Spread herb‑nut mixture over the mushrooms. Bake in a preheated oven at 220 °C (fan 200 °C, gas 3–4) for 13–15 minutes until the crust is golden brown.

9. 9.

   Plate mushrooms on two plates, garnish with reserved parsley, and serve each with a slice of country bread.