Hazelnuts and portabella mushrooms?
Ohhhhh yes, my friends... winning combination.
Incredibly easy, healthy and impressive palate teaser:
Sweat one small shallot in hazelnut oil (about 5 minutes, until translucent), then add thinly-sliced portabella mushrooms. Drizzle a splash of lemon juice (this helps the mushrooms retain a lighter color, as well as helps negate the "earthy" flavor of the 'shroom). Season with smoked sea salt, smack yo mamma seasoning (cajun), and a touch of cayenne pepper. Nothing more, nothing less. Allow to cook until the mushrooms are tender... then combine with fresh arugula, toasted hazelnuts, a few thin slices of freshly grated parm cheese and balsamic vinegar.
Basic execution... but flavors are spot on.
"Art is not what you seem but what you make others see." - Edgar Degas
Love y'all dearly!