Mushroom and Jerusalem Artichoke Salad

Servings: 4

Author:

Vegetable Dishes [/dishes/vegetable-dishes/] Mushroom recipes [/dishes/vegetable-dishes/mushroom-recipes/]

🧂 Ingredients

1 Substitute large, closed cap cultivated mushrooms or freshly gathered field
mushrooms for the ceps if necessary. Wipe with a damp cloth and trim off the
ends of the stalks. If preparing several hours in advance, wrap in a damp cloth
and chill in the salad compartment of the refrigerator.
2 Have a large bowl of cold water mixed with the freshly pressed lemon juice; peel
the artichokes, dropping each one into the acidulated water as soon as you have
finished peeling it, to prevent discoloration.
3 Shortly before serving the salad, slice the mushroom caps and stalks thinly. Cut
the well drained and dried Jerusalem artichokes into very thin slices.
4 Mix the vegetables gently in a large salad bowl, adding 1-2 tbsp oil, salt and
pepper.