Food recipes
Jerusalem Artichokes with Mushrooms and Truffle Oil
Jerusalem Artichokes with Mushrooms and Truffle Oil Ingredients: artichokes, (globe or french), raw butter, without salt spices, garlic powder mushrooms, white, raw salt, table spices, pepper, black parsley, fresh oil...
Jerusalem Artichokes with Mushrooms and Truffle Oil
Ingredients:
artichokes, (globe or french), raw
butter, without salt
spices, garlic powder
mushrooms, white, raw
salt, table
spices, pepper, black
parsley, fresh
oil, olive, salad or cooking
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.
Ingredients:
artichokes, (globe or french), raw
butter, without salt
spices, garlic powder
mushrooms, white, raw
salt, table
spices, pepper, black
parsley, fresh
oil, olive, salad or cooking
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.