Mushroom And Sunchoke Sauté Recipe

Name: Mushroom And Sunchoke Sauté
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds assorted mushrooms such as chanterelle, porcini, portabella, morel, shiitake, or common white and brown; 1/2 pound sunchokes; 2 tablespoons olive oil; 2 tablespoons butter or margarine; 1 cup thinly sliced shallots; 2 cloves garlic, minced or pressed; 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary; 2 teaspoons chopped fresh oregano leaves or 3/4 teaspoon dried oregano; 1/4 cup dry sherry; Salt and pepper

Servings: persons

1
Trim off any soil caked onto mushrooms. Trim and discard discolored stem ends and tough stems of shiitakes. Quickly immerse the mushrooms in water, swishing them around to release soil and insects, then lift from water and drain.
2
Cut large mushrooms into about 1-inch pieces; leave the small mushrooms whole.
3
Peel and coarsely chop sunchokes.
4
In a 5- to 6-quart pan over high heat, combine oil, butter, mushrooms, sunchokes, shallots, and garlic. Stir often until mushroom juices evaporate and the vegetables are browned, about 15 minutes.
5
Add rosemary, oregano, and sherry; stir until sherry evaporates, about 2 minutes.
6
Spoon vegetables into a serving dish. Add salt and pepper to taste.
7
Sunchokes are also called Jerusalem artichokes. If making up to 1 day ahead, cover and chill. To reheat, stir over medium heat until hot, about 5 minutes. Garnish with fresh rosemary or oregano sprigs.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds assorted mushrooms such as chanterelle, porcini, portabella, morel, shiitake, or common white and brown, 1/2 pound sunchokes, 2 tablespoons olive oil, 2 tablespoons butter or margarine, and more.

Yes, Mushroom And Sunchoke Sauté falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom And Sunchoke Sauté

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions