Mushroom and Sunchoke Sauté

Yields Makes 10 to 12 servings
This easy mushroom and sunchoke sauté is a fresh and unique side dish that's perfect for serving to company.

Ingredients

 2 pounds assorted mushrooms such as chanterelle, porcini, portabella, morel, shiitake, or common white and brown
 1/2 pound sunchokes
 2 tablespoons olive oil
 2 tablespoons butter or margarine
 1 cup thinly sliced shallots
 2 cloves garlic, minced or pressed
 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
 2 teaspoons chopped fresh oregano leaves or 3/4 teaspoon dried oregano
 1/4 cup dry sherry
  Salt and pepper
Nutrition Facts

Servings 0

Amount Per Serving
Calories 87Calories from Fat 47
% Daily Value *
Total Fat 4.5g7%
Saturated Fat 1.5g8%
Cholesterol 5.2mg2%
Sodium 25mg2%
Total Carbohydrate 9.5g4%
Dietary Fiber 1.1g5%
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Trim off any soil caked onto mushrooms. Trim and discard discolored stem ends and tough stems of shiitakes. Quickly immerse the mushrooms in water, swishing them around to release soil and insects, then lift from water and drain.

Step 2
2

Cut large mushrooms into about 1-inch pieces; leave the small mushrooms whole.

Step 3
3

Peel and coarsely chop sunchokes.

Step 4
4

In a 5- to 6-quart pan over high heat, combine oil, butter, mushrooms, sunchokes, shallots, and garlic. Stir often until mushroom juices evaporate and the vegetables are browned, about 15 minutes.

Step 5
5

Add rosemary, oregano, and sherry; stir until sherry evaporates, about 2 minutes.

Step 6
6

Spoon vegetables into a serving dish. Add salt and pepper to taste.

Ingredients

 2 pounds assorted mushrooms such as chanterelle, porcini, portabella, morel, shiitake, or common white and brown
 1/2 pound sunchokes
 2 tablespoons olive oil
 2 tablespoons butter or margarine
 1 cup thinly sliced shallots
 2 cloves garlic, minced or pressed
 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
 2 teaspoons chopped fresh oregano leaves or 3/4 teaspoon dried oregano
 1/4 cup dry sherry
  Salt and pepper

Directions

Step 1
1

Trim off any soil caked onto mushrooms. Trim and discard discolored stem ends and tough stems of shiitakes. Quickly immerse the mushrooms in water, swishing them around to release soil and insects, then lift from water and drain.

Step 2
2

Cut large mushrooms into about 1-inch pieces; leave the small mushrooms whole.

Step 3
3

Peel and coarsely chop sunchokes.

Step 4
4

In a 5- to 6-quart pan over high heat, combine oil, butter, mushrooms, sunchokes, shallots, and garlic. Stir often until mushroom juices evaporate and the vegetables are browned, about 15 minutes.

Step 5
5

Add rosemary, oregano, and sherry; stir until sherry evaporates, about 2 minutes.

Step 6
6

Spoon vegetables into a serving dish. Add salt and pepper to taste.

Mushroom and Sunchoke Sauté
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