Ingredients:
500 grams Jerusalem artichokes
200 grams porcini mushrooms
2 potatoes
1 shallot
1 litre vegetable stock
200/250 ml liquid cream
Extra virgin olive oil
Salt
Pepper
Chives
Aceto Balsamico di Modena IGP Acetara 5 stelle invecchiato NeroModena - Acetara

Clean the Jerusalem artichokes well and cut them thinly, peel the potatoes and do the same. Clean the porcini mushrooms, cut them into thin slices and brown them in a pan with a little oil. 
In a saucepan, sauté the chopped shallot with a drop of oil and add the Jerusalem artichokes and potatoes. Leave to brown for a few minutes, stirring frequently. Wet with the boiling stock, cover and continue cooking for 15 minutes. Add the mushrooms, keeping some aside for garnishing.
Remove from the heat, whisk adding the cream and adjust the salt and pepper to obtain a smooth cream.
Serve garnishing each plate with the porcini mushrooms, a sprinkling of chives andAceto Balsamico di Modena IGP Acetara 5 stelle invecchiato NeroModena - Acetara.

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