For 4 people :
- 25g of hazelnuts
- 35g buckwheat flour
- 15g of grated parmesan cheese
- 25g of salted butter
- black pepper
- 400g of mushrooms (here oyster mushrooms)
- 4 tablespoons of olive oil
- 4 garlic cloves
- 400g of buckwheat crozets
Hazelnut parmesan cream
- 1 teaspoon of olive oil
- 250ml full cream
- 25g of powdered hazelnuts
- 25g of grated parmesan cheese
- se, pepper
Place the hazelnut powder, buckwheat flour, grated Parmesan and salted butter (at room temperature) in a bowl. Add pepper to taste.
Mix by hand to obtain a homogeneous paste.
Prepare the mushrooms. I use oyster mushrooms here.
Cut them into pieces.
Pour the 4 tablespoons of olive oil into a large skillet. Add the crushed garlic cloves (with a garlic press!).
Pour in the mushrooms.
Add salt and pepper and a little finely chopped chives.
On the package it says to cook them for 15 minutes.
But I cooked them for less time. Cook for 13 minutes in boiling salted water.
Meanwhile, prepare the hazelnut parmesan cream. Pour all ingredients into a small saucepan.
Place a quarter of the mushrooms.
A few pieces of buckwheat crumble.