maple-glazed sunchokes and shiitakes
This side dish features charred sunchokes and shiitake mushrooms glazed with maple syrup, vinegar, and butter. Serve as a side dish with fish or roasted meat.
Servings: 4
Ingredients
- 16 oz sunchokes
- 8 oz shiitake mushrooms
- 4 tbsp extra virgin olive oil, divided
- 1½ tsp fine sea salt, divided plus more for boiling the sunchokes
- 2 tbsp maple syrup
- 2 tbsp unseasoned rice wine vinegar
- 1 tbsp unsalted butter
- chopped chives or parsley for garnish optional
Instructions
- Prep the veggies: scrub any dirt off sunchokes; trim and discard any discolored pieces. Cut cleaned tubers into ½ inch cubes. Clean the shiitakes, trim off tough stems, and thinly slice.
- Place sunchokes in a medium pot of well salted water and bring to a boil over high heat. Lower heat to maintain a simmer, and cook for 12-15 minutes, until the sunchokes are tender and easily pierced with a fork. Drain.
- As sunchokes cook, heat 3 tbsp of olive oil in a large cast iron pan over medium heat. Add shiitakes and ½ tsp salt and stir to coat. Sauté, stirring occasionally until mushrooms are cooked and well-browned, 8-10 minutes. When cooked, transfer mushrooms to serving dish and set aside.
- Add remaining 1 tbsp olive oil to the now empty cast iron pan along with drained sunchokes. Cook over medium-high heat until well browned, about 5 minutes, stirring once or twice.
- Turn down heat to low and return shiitakes to the pan. Add maple syrup, rice wine vinegar, and remaining 1 tsp of salt. Stir well as the syrup begins to bubble. Turn off heat and add butter. Stir until butter is melted and incorporated into the sauce and the vegetables are coated with the glaze. Transfer to serving dish, garnish with a sprinkle of chives or parsley, and serve immediately.