roasted sunchoke + chestnut mushroom penne // arugula

Our local Farmers Market has really been a lifesaver. This time of year, when spring is approaching but Winter just doesn't want to let go I can get into a funk. I crave warm days, fresh produce and weekly trips to my Farm stand and Farmers Markets. The Winter Farmers Market has been a little glimmer of light - providing weekly fresh kitchen inspiration. I look forward each Sunday to see what new Micro greens or Sprouts one of my favorite farmer has or the new varieties of NH organically grown mushrooms the NH Fungi has and discovering new to me veggies. On a whim while purchasing my micro greens & sunflower sprouts a little container of sunchokes caught my eye. A sucker for anything new, they came home with me.

Along with the sunchokes these beautiful chestnut mushrooms also made their way into my basket. I fell instantly in love with the beautiful brown and white fuzzed mushrooms. After a bit of research, I learned that the sunchoke is a Jerusalem Artichoke, they are starchy and it seems are most popular in soups. They are best roasted, where they caramelize and become a bit sweet. They can also be eaten raw- but roasting seemed to be the way to go.

While Chestnut mushrooms are well known in Europe and Asia, they are just making their debut in American kitchens. They are also known as Brown Caps or Velvet Pioppino and are close relatives of Japanese nameko mushrooms. Chestnut mushrooms grow in dense clusters, with ocher to chestnut brown caps and pink to dark brown gills beneath.{source}
Contrary to what some sources say, these are much different than your button mushroom - they have a more in depth flavor and are excellent roasted. If you can't find Chestnut Mushrooms simply sub in your favorite mushroom - baby Bella's or King Oyster would be nice, even maitake (hen of the woods)

Dishes like this just go to show how easy it is to fuse winter and spring flavors - the brightness of the lemon and arugula pairs well with the earthy mushrooms and sunchokes. Micro greens add another level of freshness & green, the one thing I crave the most this time of year.

I highly recommend the crushed red pepper, the heat adds another dimension of flavor that adds a little kick to the overall dish. It is good without it but better with it. Justin and I also really enjoyed a little added homemade Almanese - so good!

We served this as side to our fall back dinner- veggie burgers. Like with most dishes, the leftovers were even better the next day for lunch. Even by just adding one new element to an old standby meal makes it a tad bit more exciting. Though Justin would tell you he could eat veggie burgers everyday of the week and not get bored. Me, I need variety at dinner - breakfast & lunch I have no problems being a repeater.

Have you ever cooked with sunchokes? Check out these other amazing recipes using sunchokes for even more inspiration!

Creamy Sunchoke Soup with Fried Parsnips & Mushrooms from Jen at Tartine & Apron Strings

Roasted Sunchoke & Cauliflower Soup from Shira in pursuit of more

A nice summary about Sunchokes from Health Barn USA

Roasted Sunchoke & Chestnut Mushroom Penne with Arugula 

serves 4 as a side or 2 as a main

you will need:

1 cup Sunchokes, scrubbed well

2 -3 cups whole Chestnut Mushrooms (large ones cut in half)

healthy handful of arugula, rinsed & torn

1 cup mini penne (dry)

Juice of 1 lemon

 healthy drizzle of olive oil

salt & pepper to taste

micro greens for garnish

crushed red pepper to taste

assembly:

pre heat oven to 375*

clean mushrooms and scrub sunchokes - cut sunchokes into bite size pieces. Mine were on the smallish side so this step was not really necessary. Place sunchokes and chestnut mushrooms on a rimmed baking sheet, drizzle with olive oil and toss to coat. Roast for 20 minutes, tossing occasionally. Roast until sunchokes are golden and crispy on the outside, soft on the inside.

In a medium sauce pan, bring water to a boil. Add 1 cup mini penne pasta and cook for 7 minutes or until  

al dente. Remove from heat and drain.

Transfer roasted sunchokes, mushrooms and cooked penne to a medium mixing bowl. Add the juice of 1 freshly squeezed lemon, torn arugula & olive oil. Toss until well combined - season with salt and pepper.

To serve, place penne in bowls, sprinkle with crushed red pepper and top with micro greens.

Serve hot, at room temp or cold.

Also excellent with a bit of almond parm or pine nuts on top!

enjoy!