Mushroom duxelle, pickled mushrooms and Jerusalem artichoke
by Rob Howell, Root
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Ingredients
Oils & Vinegars
60ml of white wine vinegar
102 dashes of rapeseed oil
Store Cupboard
40g of caster sugar
cep powder
salt
pepper
Beverages
20ml of water
20ml of white wine
Fruit & Vegetables
20 button mushrooms
500g of flat field mushrooms
3 shallots, finely sliced
2 garlic cloves, puréed
505g of Jerusalem artichoke
Salad & Fresh Herbs
1 sprig of thyme, leaves picked