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Receta Jerusalem Artichokes With Mushrooms And Truffle Oil
by Global Cookbook

Jerusalem Artichokes With Mushrooms And Truffle Oil
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Ingredientes

  • 2 lb Jerusalem artichokes
  • 2 Tbsp. unsalted butter
  • 2 tsp chopped garlic
  • 8 ounce button mushrooms
  • 1/2 tsp salt
  • 1/2 tsp freshly-grnd black pepper
  • 2 Tbsp. chopped fresh parsley
  • 2 Tbsp. truffle oil

Direcciones

  1. Bring a large pot of water to a boil. Place the artichokes in the boiling water and cook at a low boil till tender, about 10 to 12 min. Drain in a colander set in the sink and let sit till just cold sufficient to handle. Quickly peel the artichokes and slice.
  2. Heat the butter in a large skillet over medium heat. Add in the garlic and saute/fry for 30 seconds. Add in the mushrooms, salt, and pepper, and saute/fry till they give off their liquid, about 5 min. Add in the artichoke slices and parsley, and stir to combine. Cook for 1 minute.
  3. Remove from the heat and toss with the truffle oil. Serve immediately.
  4. This recipe yields 4 servings.