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How To make Jerusalem Artichoke with Mushrooms and Thyme
2 lb Jerusalem artichokes
1 oz Butter
5 ts Olive oil; divided use
1 Onion, chopped
1 c White wine
1 Bay leaf
1 1/2 lb Fresh mushrooms
4 Garlic cloves, minced
1 sm Lemon
1 1/2 ts Fresh thyme, chopped
Salt and pepper Peel and halve the jerusalem artichokes. In a large pan, heat butter and 2 tablespoons olive oil. Add the onion and fry 2 minutes. Add jerusalem artichokes, white wine, bay leaf and water to cover. Bring to boil, and cook on low heat until the jerusalem artichokes soften, about 1 hour. Meanwhile, thinly slice a small lemon (don't peel). Add the mushrooms to the pan, then the thyme, lemon slices and 3 tablespoons olive oil, and cook another 20 minutes. Serve warm.
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MUSHROOM BUTTER - I used mostly chanterelles
Garlic butter is good. MUSHROOM BUTTER is BETTER! Enjoy this treat on meat, baked potatoes, on pasta ...... or butter your toast with it. It's delicious and very easy to make.
Recipe:
1 - 1.5 lbs mushrooms of choice.
1/2 pound butter (splurge and get quality butter, it's worth it)
at least 3 cloves garlic - finely minced
Herbs are to taste, I use:
1 tablespoon dried parsley
1 tablespoon dried basil
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon ground black pepper
salt to taste
Chop cleaned mushrooms into approximately 1/4 inch pieces and dry saute (not oil or fat) on low to medium heat in a pan. Mushrooms will release moisture. Keep sauteing until all moisture has evaporated.
Let cool and incorporate cooled mushrooms in softened butter. Add all garlic, herbs, pepper and salt.
Allow to harden in refrigerator until it can be molded (careful not to over-harden).
Put butter on wax or parchment paper, form into sausage of desired thickness, twist ends and put in freezer.
When ready to use, remove from freezer, let warm and soften just a little, cut slices off and return remaining butter to freezer.
ENJOY!
Vegetarian Entrees - Mushrooms Bourekas
•1 tbsp. of butter
•2 tbsp. of extra virgin olive oil
•1 pound(s) of whole button mushrooms
•3 pound(s) of fresh thyme stems
•1 lemon zest from whole lemon
•1 lemon juice from lemon
•1 tbsp. of balsamic vinegar
•1 tsp. of all purpose flour
•4 ounce(s) of Philadelphia chive and onion cream cheese
•1 pound(s) of pre-rolled 2 pack butter puff pastry, defrost in refrigerator overnight
•1 egg wash
•1 tsp. of sesame seeds (for garnish)
Steps
1.Preheat the skillet to medium high heat. Add 0.5 tablespoon butter, 1 tablespoon olive oil.
2.Meanwhile, chop onions into half moons and add to a skillet.
3.Fry them for 5-10 minutes or until they start to caramelize.
4.If your mushrooms are large chop them, if not leave them whole.
5.Lower the heat to medium.
6.Add mushrooms to skillet; as well add lemon zest, thyme, the rest of olive oil and cook for 2-3 minutes or until they start to get beautiful caramelization.
7.Add balsamic vinegar and squeeze 0.5 lemon on top.
8.Sprinkle all purpose flour and dissolve Philadelphia chive and onion cream cheese in the filling.
9.Take out thyme stems and throw them away.
10.Remove the filling from the stove and let it cool for 10 minutes.
11.Take baking sheet and put in front of you.
12.Divide the filling to 2 parts and put half of the filling in unrolled pastry close to your body.
13.Roll the pastry with the filling and try to put the end part of the pastry on the bottom.
14.Cover with egg wash and sprinkle sesame seeds on top.
15.Make cuts with knife about every inch on top of the surface.
16.Pop into cold oven and then turn to 350F for 25-30 minutes or until golden brown.
Pickled Wild Mushrooms - DIY
A collaboration between Green Renaissance and Wildcraft
Filmed at Casa Mori -
Recipe:
- Bottle of white wine
- 500ml white vinegar
- 4 cloves garlic
- 5 twigs thyme
- 5 leaves sage
- 10 blck pepper cornels
- 2 tsp salt
- 1 tsp sugar
- 1kg fresh cut porcini
Add the wine, vinegar, garlic, thyme, sage, salt and pepper to a pot and bring to a boil.
Add the sliced mushrooms.
Cook until the mushrooms are tender.
Cool the mixture down.
Sterilize a jar with boiling water.
Scoop as much of the mixture into the jar as it can take, then fill it up with olive oil.
Bronzino with Sunchokes, Cauliflower Primordia Mushrooms & Mushroom Jus | Chef Michael Adams
Bronzino with Sunchokes, Cauliflower Primordia Mushrooms & Mushroom Jus | Welcome to The Chef's Kitchen Restaurant Edition. We're here at Nordon Preferred Kitchens Equipment Studios joining us is Chef Michael Adams of Historic Hotel Bethlehem. He will be making Bronzino with Sunchokes, Cauliflower Primordia Mushrooms & Mushroom Jus.
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Poached and pan roast partridge stewed leg Jerusalem artichokes and pear