Sauteed Mushrooms and Jerusalem Artichokes

based on a recipe from Marcella Hazan

Ingredients:

1 pound Jerusalem artichokes
lemon juice
1 pound fresh, firm cultivated mushrooms, whole or sliced
¼ cup extra virgin olive oil
1 tablespoon chopped garlic
3 tablespoons chopped Italian fine-leaf parsley
red pepper flakes
salt
black pepper

Instructions:

Skin the Jerusalem artichokes using a small paring knife or a peeler. Rinse them in cold water, and then toss in lemon juice to prevent discoloration.

Using the fine slicing disk of a food processor thinly slice the artichokes.

Brush the mushrooms clean if they are whole, and slice as thinly as the artichokes.

In a large saute pan or skillet put the oil and garlic, and turn heat to medium high. Cook the garlic stirring frequently, until it becomes colored gold. Add the parsley, stir quickly two or three times. Then put in both the artichokes and mushrooms. Turn them over a few times to coat them well, add red pepper flakes, salt and generous grindings of pepper. Turn the heat down to low, and cover the pan.

The mushrooms will shed a fair quantity of liquid. Cook, turning the pan’s contents over from time to time, until the mushroom water has completely evaporated and the artichokes feel tender when poked with a fork. Continue to taste for salt and pepper, adding more as you need it. If, once the artichokes are done, there is still liquid left in the pan, uncover it, raise the heat, and boil all the liquid away.

This dish can be cooked completely several hours in advance. Reheat gently but thoroughly turning over the mushrooms and artichokes with a wooden spoon from time to time.