A mouth-watering dish prepared with fresh, Irish ingredients.


  • 100 g jerusalem artichokes
  • 150 g irish mushrooms
  • small glass of madeira
  • 1 tblsp mustard
  • 1 small bunch of parsley
  • 1 shallot
  • 20 g butter
  • 100 ml chicken or vegetable stock.
  • salt, black pepper


  • Wash and clean the artichokes and place them in cold water to cook; bring to the boil.
  • They are cooked when only a slight resistance is felt to a knife or fork inserted in them.
  • Peel them and cut into small cubes or cirles as desired.
  • Saute them in a pan with a little butter.
  • Wash the mushrooms and depending on their size, leave them whole or cut into quarters.
  • Lightly saute them in butter colouring them only slightly.
  • Remove the mushrooms after a few minutes.
  • Finely chop the shallots and sweat them in the same butter for a few minutes.
  • Return the mushrooms to the pan, season with salt and pepper and then deglaze the pan with the madeira.
  • Add one or other of the stocks and allow to reduce.
  • When ready to serve, combine the mushrooms with the artichokes, stir in a tablespoon of mustard and finally, plenty of finely chopped parsley.

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