Roasted Mushrooms with Toasted Buttery Hazelnuts

Ingredients

• 3 tablespoons butter 
• 12 slices bread french toasted
• 2 tablespoons hazelnuts crushed
• 0.3 teaspoon hungarian paprika 
• 1  juice of lemon 
• 4 servings kosher salt 
• 4 servings pepper freshly ground
• 2 medium shallots peeled thinly sliced
• 4 servings vermouth 
• 0.5 pound button mushrooms white cleaned quartered

Equipment

• frying pan
• sieve
• stove

Directions

1. Watch how to make this recipe.
2. Heat a skillet large enough to hold the mushrooms in a single layer over medium-high heat.
3. Add 1 tablespoon of butter, which should, ideally, melt quickly and turn a light brown color.
4. Add the shallots, season with salt and pepper, and give them a quick stir.
5. Add mushrooms, 1 more tablespoon of butter and season with a bit more salt. Cook for about 4 minutes until mushrooms begin to turn golden brown and release some of their water. To avoid a possible flame up, move pan away from the stove and carefully add the vermouth. Return pan to stove and let cook for 2 to 3 minutes to reduce the vermouth.
6. While mushrooms are cooking melt remaining 1 tablespoon butter in a small skillet over low heat.
7. Add the hazelnuts and let them "simmer" in the butter over low heat until they turn light brown, about 4 minutes.
8. Once the vermouth has reduced and been absorbed by the mushrooms sprinkle in the paprika (use a mesh strainer to evenly distribute the paprika over all the mushrooms).
9. Add the lemon juice and hazelnuts and give it a stir.
10. Remove from heat and let cool for 2 minutes.
11. Top each slice of toasted French bread with about 2 tablespoons of the mushroom mixture, place on platter and serve.