Jumping Pleurotus with Bocche di Leone and Jerusalem artichokes



45 minutes

preparation time 20 min.

cooking time 25 min.


Serves 6

  • 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)
  • Nipitella

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.

A recipe of the chef Marco Vitale, founder of Vitam-Advice
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