Blanched jerusalem artichoke and celeriac with toasted sour dough bread and pomegranate seeds, in a tahini and lemon juice dressing. So GOOD! Antother one of Yotam Ottonlenghi’s fantastic recipes in his The New Vegetarian column for the Guardian, which you can read following this link below.
I’ve been cooking big field mushrooms like this for a long time now, since finding the recipe in Robert Carrier’s Great Dishes of the World cookbook. Its really easy: just saute the mushroom in a little olive oil with some chopped garlic and a sprinkling of marigold powder (veg stock). Then add a good glug of red wine and let that simmer down to a syrupy jus. To serve, add a squeeze of lemon juice, chopped chives and some freshly ground pepper.