Recipes: Morels and Sunchokes in Brown Butter with Toasted Hazelnuts

Morels and Sunchokes in Brown Butter with Toasted Hazelnuts

Serves 4 to 6.

Sunchokes are also known as Jerusalem artichokes; they appear around the same time as morels. If you do not have enough morels for this recipe, increase the amount of domestic mushrooms.

•¹/₂c. hazelnuts

• 2 tbsp. unsalted butter

•¹/₂lb. cremini or portobella mushrooms, stemmed, rinsed and cut into 1-in. pieces

•¹/₃c. morel mushrooms (if large, cut in half horizontally), rinsed in salt water

• Juice of¹/₂lemon OR¹/₄c. dry white wine

• Salt and freshly ground black pepper to taste

• Lemon wedges for garnish

Directions

Put the nuts on a small baking sheet in a preheated 400-degree oven and roast about 10 to 15 minutes, until the skins begin to turn dark and crack. Remove, roll them in a clean dish towel and rub the skins off. Chop coarsely and set aside.