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.

How to Make It

Step 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

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

Step 3

Peel and coarsely chop sunchokes.

Step 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

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

Step 6

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

Chef's Notes

Sunchokes are also called Jerusalem artichokes. If making up to 1 day ahead, cover and chill. To reheat, stir over medium heat until hot, about 5 minutes. Garnish with fresh rosemary or oregano sprigs.

Ratings & Reviews

frostya86's Review

November 20, 2012
If you can find fresh porchini mushrooms and slice 6 cloves of garlic instead of mincing 2 you will be in heaven. I have a son-in-law that's vegan and he absolutely loves this recipe.

missaliss777's Review

February 28, 2012
This was our first time having sunchokes. My grandma grew them and gave us some. I didn't know how to cook them so I did a search. I found this recipe and I think we really like sunchokes, but this recipe really helped us discover that. We substituted the sherry for the wine we had with our dinner and the shallots for green onions I had on had. It was amazing. This year we will be growing sunchokes so we can enjoy this more.