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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