Jerusalem Artichokes With Mushrooms And Truffle Oil

Recipe Ingredients

2 lbs	908g / 32oz	Jerusalem artichokes
2 tablespoons	30ml	Unsalted butter
2 teaspoons	10ml	Minced garlic
8 oz	227g	Button mushrooms
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 tablespoons	30ml	Minced fresh parsley
2 tablespoons	30ml	Truffle oil

Recipe Instructions

Bring a large pot of water to a boil. Place the artichokes in the boiling water and cook at a low boil until tender, about 10 to 12 minutes. Drain in a colander set in the sink and let sit until just cool enough to handle. Quickly peel the artichokes and slice.

Heat the butter in a large skillet over medium heat. Add the garlic and saute for 30 seconds. Add the mushrooms, salt, and pepper, and saute until they give off their liquid, about 5 minutes. Add the artichoke slices and parsley, and stir to combine. Cook for 1 minute.

Remove from the heat and toss with the truffle oil. Serve immediately.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E23) - from the TV FOOD - NETWORK

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