5hVnz Vegetable of the Month...

Food After Football:

Sunchoke:

"The sunchoke is sometimes called the "Jerusalem artichoke" though it has no specific relation to Jerusalem or even that part of the world. In fact, the sunchoke is native to North America, so it's a local "exotic" vegetable.

It can be used as a low-starch substitute for potatoes and is remarkably easy to grow. It also has great potential for use in the making of alcoholic beverages, as the alcohol fermented from the tubers is said to be of better quality than that from sugar beets."

http://www.myrecipes.com
2 pounds  assorted mushrooms such as chanterelle, porcini, portabella, morel, shiitake, or common white and brown  
1/2 pound  sunchokes  
2 tablespoons  olive oil
2 tablespoons  butter or margarine
1 cup  thinly sliced shallots  
2 cloves garlic, minced or pressed  
1 tablespoon  chopped fresh rosemary leaves or 1 teaspoon dried rosemary  
2 teaspoons  chopped fresh oregano leaves or 3/4 teaspoon dried oregano  
1/4 cup  dry sherry  
Salt and pepper  

Preparation
1. Trim off any soil caked onto mushrooms. Trim and discard discolored stem ends and tough stems of shiitakes. Quickly immerse the mushrooms in water, swishing them around to release soil and insects, then lift from water and drain.
2. Cut large mushrooms into about 1-inch pieces; leave the small mushrooms whole.
3. Peel and coarsely chop sunchokes.
4. In a 5- to 6-quart pan over high heat, combine oil, butter, mushrooms, sunchokes, shallots, and garlic. Stir often until mushroom juices evaporate and the vegetables are browned, about 15 minutes.
5. Add rosemary, oregano, and sherry; stir until sherry evaporates, about 2 minutes.
6. Spoon vegetables into a serving dish. Add salt and pepper to taste.

Note: Sunchokes are also called Jerusalem artichokes. If making up to 1 day ahead, cover and chill. To reheat, stir over medium heat until hot, about 5 minutes. Garnish with fresh rosemary or oregano sprigs.