Crispy Sunchoke and Wild Mushroom Hash with Garlic Herb Cream

Ingredients

• •1 pound sunchokes, scrubbed and diced
• •8 ounces wild mushrooms, cleaned and roughly chopped
• •2 tablespoons olive oil
• •1 tablespoon unsalted butter
• •2 cloves garlic, minced
• •1 small onion, finely diced
• •1 teaspoon fresh thyme leaves
• •1 teaspoon fresh rosemary, minced
• •Salt and pepper to taste
• •1/2 cup heavy cream
• •2 tablespoons chopped fresh parsley for garnish

Instructions

1. 1

   Scrub the sunchokes thoroughly to remove any dirt, then dice them into small, evenly sized pieces.

2. 2

   Clean the wild mushrooms by gently brushing off any debris and roughly chop them into bite-sized pieces.

3. 3

   Heat a large skillet over medium heat and add the olive oil and unsalted butter. Once melted, add the diced sunchokes and cook for 8-10 minutes, stirring occasionally, until they are golden brown and crispy on the outside.

4. 4

   Add the minced garlic, finely diced onion, fresh thyme leaves, and minced rosemary to the skillet. Stir well and cook for 2-3 minutes until the onions are soft and aromatic.

5. 5

   Add the chopped wild mushrooms to the skillet and season with salt and pepper to taste. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and any liquid they release has evaporated.

6. 6

   Lower the heat to medium-low and pour in the heavy cream. Stir gently to combine and cook for 1-2 minutes, just until the cream slightly thickens and coats the vegetables.

7. 7

   Remove the skillet from the heat and garnish the hash with freshly chopped parsley. Serve immediately, either as a standalone dish or paired with your favorite brunch or dinner accompaniments.