Jerusalem Artichokes with Mushrooms and Truffle Oil (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 pounds jerusalem artichokes |
2 tablespoons unsalted butter |
2 teaspoons minced garlic |
8 ounces button mushrooms |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
2 tablespoons minced fresh parsley |
2 tablespoons truffle oil |
Directions:
1. 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.
2. 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.
3. Remove from the heat and toss with the truffle oil. Serve immediately.
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