Vegetarian mains
Jerusalem artichokes and mushrooms in a bag with goat's cheese
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
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Step 1
Preheat oven to 200°C/Gas 6.
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Step 2
Mix the artichokes with half the lemon juice, a tablespoon of olive oil and the thyme leaves, season then set aside.
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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.
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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.
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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.
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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.