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Sunchoke (Jerusalem Artichoke) and Mushroom Sauté Persillade

Gourmande in the Kitchen
  • 30 minutes
  • Serves

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