Sunflower Choke and Wild Mushrooms Saute

An original recipe by Melissa's.

Ingredients

• 1/2 pound sunflower chokes
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 ounce dried mushroom medley, reconstituted
• 1/4 cup shallots, thinly sliced
• 2 cloves organic garlic
• 1/2 teaspoon rosemary, chopped
• 1/2 tablespoon oregano, chopped
• 1 tablespoon dry sherry
• Salt and fresh ground black pepper

Directions

1. Peel and coarsely chop sunflower chokes.
2. Place a 6-quart pan over high heat.
3. Add oil, butter, mushrooms, sunflower chokes, shallots and garlic; stir often until mushrooms juices evaporate and vegetables are browned.
4. Add rosemary, oregano, and sherry; stir until sherry evaporates.
5. Spoon vegetables into a serving dish.
6. Add salt and pepper to taste. Serve.