Jerusalem Artichoke Mushroom Pan

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	30 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Blanch the Jerusalem artichoke for 5 minutes, then cut into thick slices. Cut the mushrooms into 3 - 4 mm thick slices and fry in a pan with a little oil over medium heat until most of the liquid has been lost and then set aside. Toast the pine nuts in the same way and set aside.
Now fry the Jerusalem artichoke slices in 2-3 tablespoons of hot oil in a pan over medium heat for about 10 minutes until they start to turn golden brown, then add the diced onion and the chopped garlic cloves and fry for another 5 minutes. Now mix in the mushrooms and pine nuts and fry everything for another 3 - 5 minutes. Sprinkle with some fresh cress at the end.
The amount is enough for two people as a main course or for four people as a side dish, the calories given refer to the main course.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.