Portobello and cauliflower mushroom bake

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.