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How To make Jerusalem Artichoke with Mushrooms and Thyme
2 lb Jerusalem artichokes
1 oz Butter
5 ts Olive oil; divided use
1 Onion, chopped
1 c White wine
1 Bay leaf
1 1/2 lb Fresh mushrooms
4 Garlic cloves, minced
1 sm Lemon
1 1/2 ts Fresh thyme, chopped
Salt and pepper Peel and halve the jerusalem artichokes. In a large pan, heat butter and 2 tablespoons olive oil. Add the onion and fry 2 minutes. Add jerusalem artichokes, white wine, bay leaf and water to cover. Bring to boil, and cook on low heat until the jerusalem artichokes soften, about 1 hour. Meanwhile, thinly slice a small lemon (don't peel). Add the mushrooms to the pan, then the thyme, lemon slices and 3 tablespoons olive oil, and cook another 20 minutes. Serve warm.
How To make Jerusalem Artichoke with Mushrooms and Thyme's Videos
Michelin star chef Chris Harrod creates a Jerusalem artichoke with goats curd recipe
Michelin star chef Chris Harrod creates a stunning dish of Jerusalem artichoke with goats curd and forest finding and rosemary. Chris cooked this dish as part of The Staff Canteen Live at the Hospitality Show 2015. Get Chris' recipe here:
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Delish - Mushroom & Spinach Baked CharCol Springs Eggs
Ingredients
100ml Olive oil
1 Brown onion
3 Cloves of Garlic
300gm oyster mushrooms
100gm butter
1 tbsp Thyme
2 cups of spinach
1 Brioche Loaf
8 Eggs
½ cream
½ milk
1 cup Gruyere Cheese
1 cup Panko crumbs
Lemons
Recipe
-Heat a cast iron pan and add the olive oil and the onion, brown slightly and add the garlic and thyme
-Slice the mushrooms and add to the pan with butter, cook until browned on all sides
-Remove from the oven and add the sliced brioche in a nice layer
-Pour over the ½ and 1/2 and crack the eggs evenly
-Cover with panko crumbs and gruyere cheese and bake until golden brown
Partridge dish
Poached and pan roast partridge stewed leg Jerusalem artichokes and pear
MUSHROOM BUTTER - I used mostly chanterelles
Garlic butter is good. MUSHROOM BUTTER is BETTER! Enjoy this treat on meat, baked potatoes, on pasta ...... or butter your toast with it. It's delicious and very easy to make.
Recipe:
1 - 1.5 lbs mushrooms of choice.
1/2 pound butter (splurge and get quality butter, it's worth it)
at least 3 cloves garlic - finely minced
Herbs are to taste, I use:
1 tablespoon dried parsley
1 tablespoon dried basil
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon ground black pepper
salt to taste
Chop cleaned mushrooms into approximately 1/4 inch pieces and dry saute (not oil or fat) on low to medium heat in a pan. Mushrooms will release moisture. Keep sauteing until all moisture has evaporated.
Let cool and incorporate cooled mushrooms in softened butter. Add all garlic, herbs, pepper and salt.
Allow to harden in refrigerator until it can be molded (careful not to over-harden).
Put butter on wax or parchment paper, form into sausage of desired thickness, twist ends and put in freezer.
When ready to use, remove from freezer, let warm and soften just a little, cut slices off and return remaining butter to freezer.
ENJOY!
SUNCHOKE SOUP | MADE WITH RAMPS
Jerusalem artichokes, or sunchokes, are the tuber of a sunflower plant. It tastes like an artichoke crossed a potato. Ramps are wild leeks. They have a very soft onion flavor with a hint of garlic. I will make a creamy soup with these delicious ingredients that I found at my farmers market. I was inspired by my friend, HOMESTEADING IN NORTH FLORIDA to make this soup. She has a lot of land and grows most of her own food. She also forages her land for the most unique ingredients, like mushrooms and edible flowers. I cannot grow any of these things with the amount of steel and cement that surround my homestead ???? But Anita inspires me to find locally sourced, unique ingredients.
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Farm Eggs w/ Sunchokes and Mushrooms
We're cooking native farm eggs at 143.6° with sunchokes, foraged mushrooms and mushroom broth with Chef Champe Speidel of Persimmon.