Ragout of Mushrooms and Jerusalem Artichokes with Mustard and Parsley

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


  1. Wash and clean the artichokes and place them in cold water to cook; bring to the boil.
  2. They are cooked when only a slight resistance is felt to a knife or fork inserted in them.
  3. Peel them and cut into small cubes or cirles as desired.
  4. Saute them in a pan with a little butter.
  5. Wash the mushrooms and depending on their size, leave them whole or cut into quarters.
  6. Lightly saute them in butter colouring them only slightly.
  7. Remove the mushrooms after a few minutes.
  8. Finely chop the shallots and sweat them in the same butter for a few minutes.
  9. Return the mushrooms to the pan, season with salt and pepper and then deglaze the pan with the madeira.
  10. Add one or other of the stocks and allow to reduce.
  11. 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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