Linguine with Mushrooms and Hazelnuts

Pan Fried Oysters Coated with Toasted Hazelnuts

 Linguine with Mushrooms and Hazelnuts

30g (2tbsp) butter.

400g (1 lb) mushrooms of your choice, sliced into 6mm slices.

2 cloves of garlic, minced.

225g (8oz) dry linguine.

30-50ml (2-3 tbsp) Nutt Ranch hazelnut oil.

1/2 cup chopped parsley.

125g (1/2 cup) toasted Nutt Ranch Hazelnuts, chopped.

Salt and freshly ground black pepper to taste.

While the linguine is cooking, prepare the mushrooms.

Heat the butter in a large skillet and add the mushrooms and sauté' for a short time. Add a cover and a small amount of water and simmer for 5 minutes or until they are tender. Remove the cover and evaporate the liquid. Add the garlic and sauté' until aromatic. Remove from the heat and season well to taste with salt and pepper.

When the linguine is tender, drain and return it to the pot and toss with the mushrooms, hazelnut oil and parsley until well combined. Garnish with hazelnuts and enjoy.

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Pan Fried Oysters Coated With Toasted Hazelnuts

2 whole eggs

1/2 tsp hot pepper sauce

1 dozen fresh oysters

1 cup flour

1 1/2 cups finely chopped toasted Nutt Ranch Hazelnuts

1 cup finely chopped green onions

1 tbsp Nutt Ranch Hazelnut Oil

1 tbsp butter

Salt and pepper to taste

Fresh lemon wedges

Mix hot pepper sauce into beaten eggs. Dip oysters first in egg and then coat with flour. Let the oysters stand for about 10 minutes until the coating becomes sticky. mix the hazelnuts and green onions together in a dish. Press the oysters into the nut mixture, coating on both sides.

Heat the oil and butter in a large skillet. Sauté the oysters over medium high heat until golden. About 1 to 2 minutes on a side, being careful not to disturb the coating any more than necessary.  Season with salt and pepper, and if wanted, a squeeze of fresh lemon juice. Add more oil and butter to fry the remaining oysters.

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Last Modified: December 26, 2010