Mushrooms in White Wine

Instructions

Preparing the potatoes and artichokes:

Boil baby potatoes and Jerusalem artichokes in milk and cream until tender. Reserve the liquid after removing the vegetables.

Preparing the mushrooms:

Sauté sliced mushrooms in vegetable oil until golden. Add shallots and garlic, cook for 5 minutes, then deglaze with white wine. Let it simmer until the wine is reduced to half. Then add 700mL reserved milk-cream mixture and simmer briefly.

Parsley oil:

Combine parsley, olive oil, and lemon zest.

Serving:

Plate mushrooms in a deep dish, drizzle with parsley oil, and serve with toasted garlic-rubbed sourdough.

Enjoy!