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
- 500 g Jerusalem artichoke
- 250 g mushrooms
- 1 medium onion (s)
- 2 cloves garlic
- 30 g pine nuts
- Rapeseed oil or other vegetable oil
- salt
- pepper
- cress
Print Recipe
Pin Recipe 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.
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