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Jerusalem Artichokes With Mushrooms And Truffle Oil

Type: Vegetables
Courses: Side dish
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozJerusalem artichokes
2 tablespoons 30mlUnsalted butter
2 teaspoons 10mlMinced garlic
8 oz 227gButton mushrooms
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper
2 tablespoons 30mlMinced fresh parsley
2 tablespoons 30mlTruffle 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.

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


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