Medley of Exotic Mushrooms with Hazelnuts (Cassolette De Champignons Aux Noisettes)

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.

Recipe Author:
Christophe Bony
Van Gogh's Table
Photography by Frédéric Lebain
Reproduced courtesy of Artisan Publishing & Dominique-Charles Janssens

Excerpted from VAN GOGH'S TABLE: AT THE AUBERGE RAVOUX by Alexandra Leaf and Fred Leeman (Artisan Books). Copyright 2001

Category:  Starters & Salads Vegetarian Accompaniments  - 


For 4 people


  • 750 g mixed mushrooms, such as white, cremini, chanterelle, trumpet-of-death, and hen-of-the-woods
  • 3 tbs. unsalted butter
  • 1 tbs finely chopped chives
  • oil
  • 2 tbs. finely chopped hazelnuts
  • freshly ground black pepper

Medley of Exotic Mushrooms with Hazelnuts (Cassolette De Champignons Aux Noisettes) Directions

  1. Briefly rinse the mushrooms in a large bowl of cold water and transfer to a colander to drain. Cut the mushrooms into bite size pieces.  Melt the butter in a large frying pan over a medium-high heat. Sauté the mushrooms until soft. Sprinkle in the chives and cook for a few minutes longer. Remove from the heat. Divide the mushrooms equally among the plates. Drizzle about ¼ tsp. hazelnut oil over each serving and sprinkle a generous teaspoon of chopped hazelnuts on top. Season with salt and pepper.