Jumping Pleurotus with Bocche di Leone and Jerusalem artichokes
- Wild Bocche di Leone 250 g
- Pleurotus 300 g
- Jerusalem artichoke 250 g
- Shallots 150 g
- Oil (to taste)
- White wine 1 glass
- Salt and Pepper (to taste)
Clean snapdragons separating the flowers from the leaves. Rinse the leaves under the water and then put them in a colander.
Peel and cut lengthwise for the Jerusalem artichokes and put them in water. Clean the oyster mushrooms cut into strips. Cut the shallots and then put it to fry in a pan with hot oil, and cook it for 5 minutes.
Add the artichokes and after three minutes then deglaze with the white wine and add the oyster mushrooms with the leaves of snapdragon. Tell cooking over medium heat, preferably with a lid.
When cooked, add salt, pepper, season with Nipitella and Serve. Cook with a little oil flower Lion Bouches as fry: it will serve to decorate the dish.