This autumn/winter dish evokes Auvers’s past as an important mushroom producer. The combination of rich, earthy mushrooms with hazelnuts and hazelnut oil is out of the ordinary. Try it as an appetiser or with a variety of egg dishes – scrambled eggs, omelettes, or quiche.
Excerpted from VAN GOGH'S TABLE: AT THE AUBERGE RAVOUX by Alexandra Leaf and Fred Leeman (Artisan Books). Copyright 2001
For 4 people