Jerusalem Artichoke and Mushroom Salad — Credit: Flavur / OpenAI

Ingredients

Preparation

1. In a bowl, mix olive oil, lime zest and juice, add mustard, salt and pepper generously.
2. Add parsley and coriander seeds. Place the button mushrooms and mix. Cover with plastic wrap and refrigerate for 2 hours.
3. Meanwhile, in a pot of boiling salted water, cook the Jerusalem artichokes for 15 minutes, cool them in ice water and drain.
4. Slice the Jerusalem artichokes into thick rounds and transfer them to a bowl
5. Add chives and marinated mushrooms. Sprinkle with cardamom and salt. Serve fresh.

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Entry

Jerusalem Artichoke and Mushroom Salad

Name: Jerusalem Artichoke and Mushroom Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 200g button mushrooms; 1/2 cup chopped chives; 1/2 cup chopped parsley; 450g Jerusalem artichokes; 1 tsp strong mustard; fine salt; 1 pinch ground cardamom; 1 tsp coriander seeds; 1 lime juice and zest

Preparation: 10 min

Cooking: 15 min

Servings: 4

The Jerusalem artichoke and mushroom salad combines the sweetness of Jerusalem artichokes with the woody flavor of mushrooms. This colorful dish is both nutritious and full of character. Perfect for an autumn appetizer, it combines textures and flavors, all enhanced by a light vinaigrette. A delicious way to discover the Jerusalem artichoke, often misunderstood.