Jerusalem artichokes, porcini and parmesan hats

Jerusalem artichokes, porcini and parmesan hats

By
From
A Year In My Kitchen
Serves
6

This is an adaptation of a dish we prepared at the restaurant for a mushroom event, featuring shavings of rare and expensive Kaiser mushrooms and Parmesan – a classic from the south of Italy. This recipe has a similar feel, celebrates the season in the same way and yet has its very own distinctive quality. I am quite proud of its beauty and simplicity. It only works well as a light first course – it’s almost like eating air!

Ingredients

Quantity Ingredient
175g parmesan
200g fresh porcini mushrooms
2 tablespoons extra virgin olive oil
1 lemon, finely grated zest and juiced
sea salt
freshly ground black pepper
500g jerusalem artichokes, scrubbed
1 tablespoon very finely chopped curly parsley
1 tablespoon walnut oil, to drizzle

Method

  1. First make the Parmesan hats – these are incredibly easy. Preheat the oven to 180°C. Line a baking tray with greaseproof paper. Grate the Parmesan on a medium to fine grater and shape into 6 flat circular discs on the baking tray. Place in the oven for 5–6 minutes until melted and lightly golden. Set aside to cool – the hats will firm up as they do so. (They can be kept in an airtight container between sheets of baking parchment for up to a week.)
  2. Gently wipe the porcini with a clean, damp cloth. Using a mandolin, shave the mushrooms lengthways as finely as possible. (If you do not have a mandolin, you should be able to achieve the same effect with a very sharp knife.) Place the porcini shavings in a bowl and toss with 1 tbsp extra virgin olive oil, a third of the lemon zest and a generous squeeze or two of lemon juice. Season with a little salt and pepper and set aside.
  3. Shave the Jerusalem artichokes lengthways very finely. Place in a separate bowl and dress in the same way as the mushrooms, with the remaining olive oil, lemon zest, juice and seasoning.
  4. Layer the Jerusalem artichoke and porcini shavings on individual plates or in shallow bowls, alternating the slices. Put the Parmesan hats on top and sprinkle with the chopped parsley. Drizzle a little walnut oil around each plate and serve immediately.

Note

  • I don’t peel Jerusalem artichokes, because I love the contrast of their milky white centre and nutty brown skin. Just wash them well (or scrub the skins if they are very dirty) and pat dry with a cloth.
Tags:
seasonal
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