Jerusalem Artichokes with Mushrooms and Truffle Oil

• 2 pounds Jerusalem artichokes
• 2 tablespoons unsalted butter
• 2 teaspoons minced garlic
• 8 ounces button mushrooms
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons minced fresh parsley
• 2 tablespoons truffle oil

1. Bring a large pot of water to a boil.
2. Place the artichokes in the boiling water and cook at a low boil until tender, about 10 to 12 minutes.
3. Drain in a colander set in the sink and let sit until just cool enough to handle.
4. Quickly peel the artichokes and slice.
5. Heat the butter in a large skillet over medium heat.
6. Add the garlic and saute for 30 seconds.
7. Add the mushrooms, salt, and pepper, and saute until they give off their liquid, about 5 minutes.
8. Add the artichoke slices and parsley, and stir to combine.
9. Cook for 1 minute.
10. Remove from the heat and toss with the truffle oil.
11. Serve immediately.

artichokes, unsalted butter, garlic, mushrooms, salt, ground black pepper, parsley, truffle oil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/jerusalem-artichokes-with-mushrooms-and-truffle-oil-recipe.html (may not work)