|Sunchoke and mushroom sautée is simple and delicious|
The tubers are crispy when eaten raw in salads and have a texture similar to water chestnuts. They can also be cooked like potatoes: pureed into a soup, mashed, roasted, or sautéed. Here is a simple recipe for a sautée with mushrooms:
Sunchoke and Mushroom Sautée: Simple and Delicious
Try them sautéed in olive oil with mushrooms and chopped garlic for a quick and simple dish. We loved the creamy texture and earthy flavor; the addition of brown mushrooms makes for a savory combination that will go well on its own or as a side dish.
You will need:
4-5 Sunchokes, cleaned and sliced thinly
4-5 brown or white button mushrooms, cleaned and sliced thinly
1 large clove garlic, peeled and chopped
chopped fresh parsley
Kosher salt and freshly ground black pepper
Makes enough for 2 people as an accompaniment to baked squash or other side dish.
|Clean the Sunchokes with a vegetable brush and slice thinly|
Scrub any remaining soil off of the tubers with a vegetable brush under running water. If you have trouble cleaning between the bumby parts just break them up. You can peel some of the thin skin off but don't worry about getting it all. Slice the tubers about 1/4 inch thick.
To Sautée the Sunchokes:
Warm up some olive oil in a skillet. Add the Sunchoke slices and cook on medium to low heat so that they don't burn- stir occasionally and cook for about 10- 15 minutes. Add chopped garlic and sliced brown or white button mushrooms as the Sunchokes begin to soften. Season with salt and pepper. As the mushrooms become cooked thoroughly, test a piece of Sunchoke to see if it is done- it should be soft. You can cook them a bit longer if you like them creamier, or serve them while they are still bit firm.
Serve warm with a sprinkle of chopped fresh parsley. This dish is a great accompaniment to other winter vegetables such as baked squash.
This recipe was also published at Eat Drink Better
Photos: Urban Artichoke