Mushroom and Sunchoke Sauté

Mushroom and Sunchoke Sauté

Ingredients

• 2 lb. assorted mushrooms, (shiitake, matsutake, or enokitake)
• ½ lb. sunchokes
• 2 tbsp. olive oil
• 2 tbsp. butter or margarine
• 1 cup thinly-sliced shallots
• 2 garlic cloves minced or pressed
• 1 tbsp. chopped fresh rosemary leaves
• 2 tsp. chopped fresh oregano leaves
• ¼ cup dry sherry
• salt to taste
• freshly-ground black pepper to taste

Directions

1. Trim off any soil caked onto mushrooms.
2. Trim and discard discolored stem ends and tough stems of shiitakes.
3. Quickly immerse the mushrooms in water, swishing them around to release soil and insects, then lift from water and drain.
4. Cut large mushrooms into about 1-inch pieces; leave the small mushrooms whole.
5. Peel and coarsely chop the sunchokes.
6. In a 5- to 6-quart pan over high heat, combine oil, butter, mushrooms, sunchokes, shallots, and garlic.
7. Stir often until mushroom juices evaporate and the vegetables are browned, about 15 minutes.
8. Add rosemary, oregano, and sherry; stir until sherry evaporates, about 2 minutes.