INGREDIENTS
1/2 lb
Cremini mushrooms, fresh
1/4 cup
Flat leaf parsley
1
Garlic
1 tsp
Lemon, zest
1/2
Lemon, juice of small
1
Black pepper, Freshly ground
1 pinch
Sea salt
1 tbsp
Olive oil or butter, extra virgin
1/2 lb
Sunshokes (aka jerusalem artichokes), washed and scrubbed clean