Roast Jerusalem Artichoke and Mushroom Salad with White Truffle Oil

What I most like about cooking my Riverford Lunches and Supper Clubs is the challenge of using up every ingredient in the box in one balanced menu. Often I am left struggling with two remaining vegetables, which I have to bring together in some convincing and delicious way to finish off my menu. One such lunch, I had only Jerusalem Artichokes and Mushrooms left and I was short of a salad. And that is how I came up with the idea for this dish of Roast Jerusalem Artichokes, Sautéed Mushrooms and Rocket, which was also in the box. I added a drizzle of truffle oil and in all came together beautifully. It turned out to be the favourite dish of the day at my lunch and the one that they were keenest for the recipe for. I think it would make a great brunch too, with a poached egg on top.

Roast Jerusalem Artichoke and Mushroom Salad with White Truffle Oil 2

Roast Jerusalem Artichoke and Mushroom Salad with White Truffle Oil
Jerusalem Artichokes (very well scrubbed)
Some Portobello mushrooms
White Truffle oil
Extra virgin olive oil
Some garlic (very finely crushed)
Fresh Thyme (very finely chopped)
Very good Balsamic vinegar (at least 12 years aged)
Salad leaves.
Salt and freshly ground black pepper

Cook the artichokes in plenty of salted cold water. Bring to the boil and simmer until you can just insert a knife into the largest. Do not over-cook or they will become mushy and begin to fall to pieces when cut. Strain and allow to cool. Slice length-ways in about 1cm thick disks. Toss gently in olive oil, salt and pepper. Lind a roasting tray with grease-proof, in a medium hot oven (about 180C) and when hot add the artichokes in a even layer. Check from time to time to ensure even cooking, turning them over half way through until golden brown on both sides. Meanwhile, sauté the sliced mushrooms in a little extra virgin olive oil until golden. Add a little crushed garlic and the thyme, salt and pepper. Remove from the heat and drizzle with truffle oil. Allow to cool slightly. Add the artichokes and pour off all excess oil into a small bowl. With this oil make your dressing by adding some Balsamic vinegar and more salt and pepper if necessary. Dress your leaves with the dressing and toss gently with the mushrooms and artichokes. Serve immediately.

Jerusalem Artichokes

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