Sunchoke and Shiitake Stir-Fry

¼ cup olive oil

8-10 garlic cloves, sliced

thinly

1 teaspoon cumin seeds 2 cups of shiitake

mushrooms, sliced 1 pound sunchokes, cut into

¼-inch slices

1 cup sliced leeks, green or

white parts

1 serrano pepper, minced 1 teaspoon salt

1 teaspoon black pepper

1⁄3 cup raisins or currants Juice of one lemon

1 bunch flat-leaf parsley 1⁄3 cup grated pecorino Romano cheese Pinch of red chili powder

Instructions:

In a large frying pan, heat up the olive oil and when it is just shy of smoking, add the sliced garlic and cumin seeds. They will pop and sizzle and within a few seconds, add the shiitake mushrooms and cook them on medium heat, covered for 3-4 minutes or until they soften.

Next add the sunchokes, leeks and serrano pepper and continue cooking on medium to high heat, uncovered. The sunchokes just need to cook for 2-3 minutes to get a slight sear yet retain their crunch. Add the salt, pepper, raisins and turn the heat off. Squeeze lemon juice over the mixture and let it rest for a few minutes.

When ready to serve, toss the sunchoke shiitake mix with flat-leaf parsley and top with pecorino and a pinch of red chili powder.

Notes & variations

• Sunchokes do not need to be peeled, and given their awkward shape, can be sliced in half or 4 quadrants if they are larger. It is best to wash them after they have been sliced.

• They can be served room temperature or warm.

• Toss this whole mixture with 3-4 cups of cooked pasta for a more filling meal.

Serves 4