Mushroom and Sunchoke Sauté

From Recidemia
Jump to: navigation, search
Mushroom and Sunchoke Sauté



  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 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.