Pic of Jerusalem artichokes and mushrooms in a bag with goat's cheese

Jerusalem artichokes and mushrooms in a bag with goat's cheese

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Vegetarian mains

Jerusalem artichokes and mushrooms in a bag with goat's cheese

Main Serves 2 1h 10 min
These earthy flavours work well together and look beautifully rustic when served in their parchment bags. As always with Jerusalem artichokes – and mushrooms – a drizzle of truffle oil would make a fabulous addition.

Ingredients

  • 4 large Jerusalem artichokes, scrubbed and cut into rounds 1cm thick
  • juice of 1 lemon
  • 4 tbsp olive oil
  • 1 tsp thyme leaves
  • 200g mushrooms, sliced
  • 10g dried porcini mushrooms, soaked in 400ml boiling water for 30 mins
  • 2 garlic cloves, chopped
  • 75g goat's cheese, crumbled
  • 1 tbsp chives, chopped
  • salt and pepper

Method

Prep time: 15 min
Cooking time: 55 min
  • Step 1

    Preheat oven to 200°C/Gas 6.
  • Step 2

    Mix the artichokes with half the lemon juice, a tablespoon of olive oil and the thyme leaves, season then set aside.
  • Step 3

    Sauté the fresh mushrooms quickly in 2 tablespoons of the remaining olive oil until they are just tender. Season well and remove from the pan.
  • Step 4

    Drain the porcini, reserving the soaking water. Chop roughly and cook in the remaining tablespoon of olive oil with the garlic for 2 minutes. Add the reserved soaking liquor and simmer until reduced and quite syrupy. Add the fresh mushrooms and the remaining lemon juice and season to taste.
  • Step 5

    Spread out a large square of baking parchment. Tip the artichokes over one half of it, sprinkle the mushrooms on top and then fold over the parchment. Seal the 3 open sides by folding them over tightly, or simply use a stapler.
  • Step 6

    Place the parcel on a baking tray and bake for about 45 minutes, until the artichokes are tender. Open the bag and sprinkle the contents with the crumbled goat's cheese and the chives.

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