Roasted Mushrooms with Toasted Buttery Hazelnuts

• 3 tablespoons butter
• 2 medium shallots, peeled and thinly sliced
• Kosher salt
• Freshly ground pepper
• 1/2 pound white button mushrooms, cleaned and quartered
• Vermouth
• 2 tablespoons hazelnuts, slightly crushed
• 1/4 teaspoon Hungarian paprika
• Juice from 1 lemon
• 12 slices French bread, toasted

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

butter, shallots, kosher salt, freshly ground pepper, white button mushrooms, hazelnuts, paprika, lemon, bread

Taken from www.foodnetwork.com/recipes/alexandra-guarnaschelli/roasted-mushrooms-with-toasted-buttery-hazelnuts-recipe.html (may not work)