Mushroom duxelle, pickled mushrooms and Jerusalem artichoke

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This inventive dish is a love letter to funghi, with a rich mushroom duxelle, pickled mushrooms and raw sliced button mushrooms complemented by earthy Jerusalem artichoke purée and crisps. Serve at a vegan dinner party to prove you don't need animal products to create beautiful plates of food. This dish is by Rob Howell, head chef at Josh Eggleton's restaurant Root.

First published in 2018




Pickled mushrooms

  • 60ml of white wine vinegar
  • 40g of caster sugar
  • 20ml of water
  • 20ml of white wine
  • 10 button mushrooms

Mushroom duxelle

Artichoke purée

Artichoke crisps

To serve


  • Mandoline
  • 10cm ring mould
  • Blender


To begin, pickle the mushrooms. Bring all the ingredients (except the mushrooms) to the boil in a saucepan. Remove from the heat and allow to cool before transferring to a container. Finely slice the mushrooms on a mandoline or with a knife and submerge in the pickling liquid. Leave to pickle for 1–2 hours
Make the duxelle by either finely chopping or pulsing the mushrooms in a food processor. Add a dash of rapeseed oil to a saucepan, place over a medium heat and add the shallots and garlic. Sweat down until lightly softened, then add the chopped thyme and mushrooms. Cook on a low heat and season generously with salt, pepper and cep powder
To make the purée, peel and thinly slice the artichokes. Add the rapeseed oil to a hot saucepan with the artichokes and a generous pinch of salt. Cook over a high heat, stirring regularly until they start to colour and soften. Once golden, add 300ml of water to the pan and cook until the artichokes are completely soft. Lift the artichokes out of the pan using a slotted spoon and place in a blender. Blitz to a silky-smooth purée, adjusting the consistency with some of the cooking liquid if necessary. Season to taste and keep warm
Preheat a deep-fryer or deep pan of oil to 160°C
To make the crispy artichokes, wash the artichokes and slice finely using a mandoline. Add the slices to the hot oil, stirring frequently to achieve an even colour. Once perfectly golden, drain and place the crisps on a tray lined with kitchen paper or a J-cloth to remove any excess oil. Season well
Slice the remaining button mushrooms evenly on a mandoline and set aside
To serve, place a metal ring mould in the centre of each plate and add an even layer of duxelle, smoothing out the surface with a spoon. Add a layer of the artichoke purée, remove the ring then add a layer of pickled mushrooms, around five or six, to cover the purée
Add a few artichoke crisps before covering in the sliced button mushrooms to create a dome shape. Serve immediately
First published in 2018

Rob Howell is the head chef at Root, a veg-centric restaurant in Bristol's Wapping Wharf.

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