JERUSALEM SUNCHOKES AND MUSHROOMS ENJOY DAN:

SUNCHOKES GROWN ON WHIDBEY ISLAND WITH MUSHROOMS by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons butter

1 tablespoon olive oil

1 onion, chopped

2 pounds (Jerusalem artichokes) peeled and thinly sliced

3 cup vegetable broth

2 tablespoon coconut milk

Sea salt and freshly cracked black pepper

1/4-cup sliced baby portabella mushrooms

1 tablespoon fresh chives

DIRECTIONS:

1.   In a sauce pan melt 1 tablespoon butter with the olive oil over medium-high heat.

2.   When sizzling add onion and sauté for 4-5 minutes.

3.   Add sunchokes, mushrooms and sauté another 4 minutes.

4.   Add the broth and bring to a boil.

5.   Simmer for 20-25 minutes.

6.   Remove from heat and let cool.

7.   With an immersion blender, blend until smooth.

8.   Add coconut milk and blend a little more.

9.   Season with salt and pepper.

10.                Top with fresh chives

ENJOY DAN:              BON-APPETITE: