📖 Instructions

1. First, gather all your ingredients. It's always easier when everything is prepped and ready to go. Trust me on this one!
2. Next, toast your hazelnuts. Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them for about 10-12 minutes, or until they're fragrant and the skins start to crack. Let them cool slightly, then rub them in a clean kitchen towel to remove the skins. Roughly chop them and set aside. Don't skip this step; the toasting really brings out their flavor.
3. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and cook until they're softened and translucent, about 5-7 minutes. Keep an eye on them; you don't want them to brown.
4. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic; burnt garlic is not a good flavor.
5. Add the sliced mushrooms to the pot and cook until they're softened and have released their moisture, about 8-10 minutes. Stir occasionally to ensure they cook evenly.
6. Sprinkle the flour over the mushrooms and stir well to coat. Cook for about 1-2 minutes to cook out the raw flour taste. This step helps to thicken the stew.
7. Slowly pour in the vegetable broth, stirring constantly to avoid lumps. Add the dried thyme, bay leaf, salt, and pepper. Bring the mixture to a simmer.
8. Reduce the heat to low, cover the pot, and let the stew simmer for at least 20 minutes, or up to an hour, to allow the flavors to meld together. The longer it simmers, the better it tastes.
9. Stir in the heavy cream (or coconut cream for a vegan option) and chopped fresh parsley. Heat through gently. Don't let it boil after adding the cream.
10. Finally, stir in the toasted hazelnuts. Taste and adjust the seasoning as needed. You might want to add a squeeze of lemon juice for brightness.
11. Remove the bay leaf before serving. Ladle the stew into bowls and garnish with extra chopped parsley and a sprinkle of toasted hazelnuts. Serve hot with crusty bread for dipping.