Artichoke and mushroom salad

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Yields4 Servings
 3 shallots
 6 garlic cloves
 ½ bunch thyme
 500g button or flat field mushrooms
 20 Jerusalem artichokes
 1 lemon
 100ml white wine
 200ml first press rapeseed oil
 4 ceps or king oyster mushrooms
 1 bunch watercress
 fresh truffle, optional
1

For the duxelle, dice 2 shallots and 2 garlic cloves. Chop a small handful of thyme leaves and sweat it all in a heavy-based saucepan with oil. Meanwhile, use a blender to blitz the button mushrooms (reserving one) until they have broken down but are not puréed. Add to the saucepan, along with a pinch of salt and pepper. Cook on a medium-low heat until the mushrooms have lost all their water content. Remove from the heat and set aside.

2

For the braised artichokes, start by peeling 8, then leave them in a bowl of water with the lemon juice to stop them browning. For the braising liquor, start by slicing the remaining shallot, and crushing 2 garlic cloves. Sweat them down in oil with 3 sprigs of thyme, letting the mix colour. Deglaze the pan with the white wine and add 800ml water and the first press rapeseed oil. Set the heat to a low simmer and season the stock to taste. Add the peeled artichokes and cook for about 15 minutes. When cooked, take off the heat and leave in the liquid to cool.

3

Peel another 10 artichokes and slice thinly. Heat up some rapeseed oil in a heavy-based saucepan and add the artichokes along with seasoning. Cook for 5 minutes on a high heat, making sure to stir well and get an even amount of colour. Add 500ml of water and cook on high heat until soft. When cooked, transfer into blender and purée.

4

Now make the artichoke crisps. If you have a deep-fryer, turn the heat to 150C (alternately, heat up oil in a saucepan and carefully use a thermometer). Keeping the skin on, slice the last 2 artichokes thinly using a mandolin. Drop into the fryer and cook until golden. Then remove and leave to drain on kitchen paper.

5

eat a frying pan on a high heat, then cut the ceps in half and season. Add the ceps to the pan, cut side down, and cook for about 4 minutes. Then turn and do the same on the other side. Add 2 crushed garlic cloves, some thyme and a drizzle of first press rapeseed oil to the pan.

6

To serve, spoon on some of the duxelle to each plate (we use a ring to keep it neat), then add a layer of the purée, and place the cep onto that. Cut the braised artichokes and place on top – then remove the ring, if using. 8 Sit the watercress on top, and shave the remaining raw button mushroom over the top, using a peeler or mandoli. Finish with the artichoke crisps and, if you’re lucky enough to have some, a grating of fresh truffle.

CategoryCuisine

Ingredients

 3 shallots
 6 garlic cloves
 ½ bunch thyme
 500g button or flat field mushrooms
 20 Jerusalem artichokes
 1 lemon
 100ml white wine
 200ml first press rapeseed oil
 4 ceps or king oyster mushrooms
 1 bunch watercress
 fresh truffle, optional

Directions

1

For the duxelle, dice 2 shallots and 2 garlic cloves. Chop a small handful of thyme leaves and sweat it all in a heavy-based saucepan with oil. Meanwhile, use a blender to blitz the button mushrooms (reserving one) until they have broken down but are not puréed. Add to the saucepan, along with a pinch of salt and pepper. Cook on a medium-low heat until the mushrooms have lost all their water content. Remove from the heat and set aside.

2

For the braised artichokes, start by peeling 8, then leave them in a bowl of water with the lemon juice to stop them browning. For the braising liquor, start by slicing the remaining shallot, and crushing 2 garlic cloves. Sweat them down in oil with 3 sprigs of thyme, letting the mix colour. Deglaze the pan with the white wine and add 800ml water and the first press rapeseed oil. Set the heat to a low simmer and season the stock to taste. Add the peeled artichokes and cook for about 15 minutes. When cooked, take off the heat and leave in the liquid to cool.

3

Peel another 10 artichokes and slice thinly. Heat up some rapeseed oil in a heavy-based saucepan and add the artichokes along with seasoning. Cook for 5 minutes on a high heat, making sure to stir well and get an even amount of colour. Add 500ml of water and cook on high heat until soft. When cooked, transfer into blender and purée.

4

Now make the artichoke crisps. If you have a deep-fryer, turn the heat to 150C (alternately, heat up oil in a saucepan and carefully use a thermometer). Keeping the skin on, slice the last 2 artichokes thinly using a mandolin. Drop into the fryer and cook until golden. Then remove and leave to drain on kitchen paper.

5

eat a frying pan on a high heat, then cut the ceps in half and season. Add the ceps to the pan, cut side down, and cook for about 4 minutes. Then turn and do the same on the other side. Add 2 crushed garlic cloves, some thyme and a drizzle of first press rapeseed oil to the pan.

6

To serve, spoon on some of the duxelle to each plate (we use a ring to keep it neat), then add a layer of the purée, and place the cep onto that. Cut the braised artichokes and place on top – then remove the ring, if using. 8 Sit the watercress on top, and shave the remaining raw button mushroom over the top, using a peeler or mandoli. Finish with the artichoke crisps and, if you’re lucky enough to have some, a grating of fresh truffle.

Artichoke and mushroom salad