Mushroom and Sunchoke Sauté Recipe – Sunset Magazine

Ingredients

• 2 pounds assorted mushrooms such as chanterelle, porcini, portabella, morel, shiitake, or common white and brown
• 1/2 pound sunchokes
• 2 tablespoons olive oil
• 2 tablespoons butter or margarine
• 1 cup thinly sliced shallots
• 2 cloves garlic, minced or pressed
• 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
• 2 teaspoons chopped fresh oregano leaves or 3/4 teaspoon dried oregano
• 1/4 cup dry sherry
• Salt and pepper