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.
- 2 lb. assorted mushrooms, shiitake, matsutake, or enokitake
- ½ lb. sunchokes
- 2 tbsp. olive oil
- 2 tbsp. butter or margarine
- 1 cup thinly-sliced shallots
- 2 garlic cloves minced or pressed
- 1 tbsp. chopped fresh rosemary leaves
- 2 tsp. chopped fresh oregano leaves
- ¼ cup dry sherry
- salt to taste
- freshly-ground black pepper to taste
- Trim off any soil caked onto mushrooms.
- Trim and discard discolored stem ends and tough stems of shiitakes.
- Quickly immerse the mushrooms in water, swishing them around to release soil and insects, then lift from water and drain.
- Cut large mushrooms into about 1-inch pieces; leave the small mushrooms whole.
- Peel and coarsely chop the sunchokes.
- In a 5- to 6-quart pan over high heat, combine oil, butter, mushrooms, sunchokes, shallots, and garlic.
- Stir often until mushroom juices evaporate and the vegetables are browned, about 15 minutes.
- 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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