Foil-Roasted Mushrooms With Hazelnuts & Chives

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8 oz. mixed wild mushrooms, such as hen of the woods, cinnamon caps, yellow cap chanterelles, black trumpets, and hedgehog mushrooms, wiped clean with a soft, dry cloth and sliced (about 4 cups)

4 tbsp. (1/2 stick) unsalted butter, cut into cubes

2 tbsp. chopped fresh chives

3/4 tsp. kosher salt

1/2 tsp. freshly milled black pepper

1/2 cup chopped hazelnuts, fire-toasted *

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