(Main course - Serves 3-4)
Ingredients
100 g / 4 oz LURPAK Slightly Salted Butter
450 g / 16 oz rinsed whole button mushrooms
500 g / 1 lb Jerusalem artichokes, cut into big cubes
4 red onions, cut into wedges (approx. 300 g / 11 oz)
300 g / 11 oz broccoli, cut into small florets
1 tsp dried thyme
1 tsp salt
freshly ground pepper
Accompaniments: 4 fried eggs and 240 g / 9 oz toasted rye bread.
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Instructions
Fry half of the butter until golden in a heavy based pan. Fry the mushrooms over a high heat for approx. 3 min. and remove them from the pan. Fry the remaining butter until golden and fry Jerusalem artichokes over a moderate heat and while stirring for approx. 3 min. Add onions, broccoli, thyme, salt and pepper. Fry for another 8 min., still while stirring. Add mushrooms, heat the dish and season.
Tip: Serve mushroom hash as vegetable accompaniment to roast beef.
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