Mushroom and Sunchoke Sauté

Ingredients

• 2 pounds common and brown white assorted
• 2 tablespoons butter 
• 0.3 cup cooking sherry dry
• 1 tablespoon rosemary leaves dried fresh chopped
• 2 cloves garlic minced pressed
• 2 tablespoons olive oil 
• 2 teaspoons oregano leaves or dried fresh chopped
• 12 servings salt and pepper 
• 1 cup shallots thinly sliced
• 0.5 pound sunchokes 

Equipment

• frying pan

Directions

1. Trim off any soil caked onto mushrooms. Trim and discard discolored stem ends and tough stems of shiitakes. Quickly immerse the mushrooms in water, swishing them around to release soil and insects, then lift from water and drain.
2. Cut large mushrooms into about 1-inch pieces; leave the small mushrooms whole.
3. Peel and coarsely chop sunchokes.
4. In a 5- to 6-quart pan over high heat, combine oil, butter, mushrooms, sunchokes, shallots, and garlic. Stir often until mushroom juices evaporate and the vegetables are browned, about 15 minutes.
5. Add rosemary, oregano, and sherry; stir until sherry evaporates, about 2 minutes.
6. Spoon vegetables into a serving dish.
7. Add salt and pepper to taste.