Jerusalem Artichokes With Mushrooms And Truffle Oil

Jerusalem Artichokes With Mushrooms And Truffle Oil
Jerusalem Artichokes With Mushrooms And Truffle Oil

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    pounds Jerusalem artichokes

  • 2

    tablespoons unsalted butter

  • 2

    teaspoons minced garlic

  • 8

    ounces button mushrooms

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon freshly-ground black pepper

  • 2

    tablespoons minced fresh parsley

  • 2

    tablespoons truffle oil

Directions

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.

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