Mushroom duxelle, pickled mushrooms and Jerusalem artichoke

by Rob Howell, Root
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Ingredients

Oils & Vinegars

  • 60ml of white wine vinegar
  • 1 dash of rapeseed oil
  • 100ml of rapeseed oil
  • rapeseed oil, for deep-frying

Store Cupboard

  • 40g of caster sugar
  • cep powder
  • salt
  • pepper
  • salt
  • salt

Beverages

  • 20ml of water
  • 20ml of white wine

Fruit & Vegetables

  • 10 button mushrooms
  • 500g of flat field mushrooms
  • 3 shallots, finely sliced
  • 2 garlic cloves, puréed
  • 500g of Jerusalem artichoke
  • 5 Jerusalem artichokes
  • 10 button mushrooms

Salad & Fresh Herbs

  • 1 sprig of thyme, leaves picked