2
Easy
25 min
By Michael Hyams and Liz O'Keefe
Published 2017
A warming supper or delicious appetizer, this mix of nutty and rich Jerusalem artichokes with delicate and textured cauliflower mushrooms and flavoursome portobello mushrooms will make a cold, autumn day a lot brighter. We’ve added a bit of toasted sesame oil and nutmeg for a smoky, spicy feel, and if you can’t get hold of the elusive cauliflower mushroom, then replace with blanched and drained actual cauliflower.
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