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In a large faitout, heat oil over medium heat. Add shallots, garlic, thyme, rosemary, bay leaves, nutmeg and salt and cook for 1 minute, stirring. Add mushrooms and cook for about 5 minutes, stirring regularly. Reserve 2 cups (500 mL) of mushrooms for serving.
Deglaze remaining mushrooms with vermouth and cook for 1 minute more, stirring. Reduce heat to minimum.
In a large pot of boiling salted water, add gnocchi and cook for 2 minutes or until they rise to the surface. Remove 2 cups (500 mL) of cooking water.
Drain gnocchi and add to mushroom mixture with cream of soy, cooking water, maple syrup and mustard. Cook for about 3 minutes over medium heat, stirring regularly.
Just before serving, garnish with reserved mushrooms, parsley and roasted hazelnuts.
Note: This recipe can be made with a mixture of mushrooms of your choice (chanterelle, shiitake, oyster, king oyster...).
Take the time to roast the hazelnuts for 15 minutes in a 350°F oven and rub them in a clean cloth after cooking to remove their skin. This extra step is well worth it, hazelnuts are really best when roasted.
Source : K pour Katrine
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