Mushroom and Sunchoke Sauté

Description Edit

A red-hot combination of mushrooms and sunchokes is made and packed with real herbs and vegetables and is a new vegetarian main dish that the whole family relishes and enjoys.

Ingredients Edit

Directions Edit

  1. Trim off any soil caked onto mushrooms.
  2. Trim and discard discolored stem ends and tough stems of shiitakes.
  3. Quickly immerse the mushrooms in water, swishing them around to release soil and insects, then lift from water and drain.
  4. Cut large mushrooms into about 1-inch pieces; leave the small mushrooms whole.
  5. Peel and coarsely chop the sunchokes.
  6. In a 5- to 6-quart pan over high heat, combine oil, butter, mushrooms, sunchokes, shallots, and garlic.
  7. Stir often until mushroom juices evaporate and the vegetables are browned, about 15 minutes.
  8. Add rosemary, oregano, and sherry; stir until sherry evaporates, about 2 minutes. Serve warm and plain or with other main dishes but spoon the cooked mushrooms and sunchokes in a large plate.
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