- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 20 minutes
- Effort: easy
For the mayonnaise
- 100 g hazelnuts
- 250 ml rapeseed oil
- 1 egg
- 1 tsp English mustard
- pinch salt
- 1 1/2 tsp cider vinegar
For the toasts
- 1 tbsp extra virgin rapeseed oil
- 2 thick slices sourdough, bread
- 1 tbsp butter
- 100 g wild mushrooms, such as girolles, chanterelles or ceps, cleaned
- 1 shallot, finely chopped
- 1 cloves garlic, finely chopped
- small bunch parsley, finely chopped
- 2 slices Parma ham, torn into large peices
1. For the hazelnut mayonnaise: blend the hazelnuts and rapeseed oil in a food processor for a couple of minutes until smooth, then pass through a fine sieve.
2. In a small pan, boil the egg for 5 minutes, then plunge into cold water. Once the egg is cold, remove the shell and pop it in the food processor with the mustard, salt, cider vinegar and a dash of warm water, then blend. When they are well mixed, run the processor and add the homemade hazelnut oil, drop by drop, until the mayonnaise thickens. If this happens before you have used most of the oil, pour in a little warm water, blend again and continue to add the oil. The mayonnaise can be stored in the fridge for a couple of days.
3. For the toasts: Preheat the oven to 120C/gas ½. Heat the oil in a large frying pan and fry the bread on both sides until golden, slide onto a baking sheet and keep warm in the oven. In the same pan, heat the butter until it foams, and gently fry the mushrooms until they start to colour. Carefully stir in the shallots and garlic, fry for a few minutes more until the shallot has softened, then season well and fold the parsley through.
4. To serve, spread each toast with a little of the hazelnut mayonnaise, arrange the fried mushrooms on top and dot with the parma ham pieces.
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