Jerusalem Artichokes With Mushrooms And Truffle Oil Recipe - Cooking Index
Jerusalem Artichokes With Mushrooms And Truffle Oil Recipe - Cooking Index
| 2 lbs | Jerusalem artichokes | |
| 2 tablespoons | Unsalted butter | |
| 2 teaspoons | Minced garlic | |
| 8 oz | Button mushrooms | |
| 1/2 teaspoon | Salt | |
| 1/2 teaspoon | Freshly-ground black pepper | |
| 2 tablespoons | Minced fresh parsley | |
| 2 tablespoons | Truffle oil |
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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