In this side dish from Sarah Huck and Jaimee Young's book Campfire Cookery: Adventuresome Recipes and Other Curiosities for the Great Outdoors (Stewart, Tabori & Chang, 2011), toasted hazelnuts adds a satisfying crunch to a wild mushroom medley.
- 8 oz. mixed wild mushrooms, such as hen of the woods, cinnamon caps, yellow cap chanterelles, black trumpets, and hedgehog mushrooms, wiped clean with a soft, dry cloth and sliced (about 4 cups)
- 4 tbsp. (1/2 stick) unsalted butter, cut into cubes
- 2 tbsp. chopped fresh chives
- 3⁄4 tsp. kosher salt
- 1⁄2 tsp. freshly milled black pepper
- 1⁄2 cup chopped hazelnuts, fire-toasted *
*To toast hazelnuts, place a cast-iron skillet over a medium-high flame. Add the hazelnuts and cook, shaking the pan occasionally, until the nuts are golden and the skin has begun to crackle and flake loose, 7 to 10 minutes. Keep the nuts under vigilant observation to ensure that they do not scorch. Let them cool completely before chopping.