Behind the glass doors of the mushroom cellar, we grow pink and white oyster mushrooms in bags of straw. Our gardeners cut and harvest every 2 to 3 days for Babel restaurant. In the cooler months, we combine them with one of winter's buried treasures, Jerusalem artichokes.
JERUSALEM ARTICHOKESPreheat the oven to 180°C. Wash and dry 400 g Jerusalem artichokes. Place on a baking tray, drizzle with a little olive oil and scatter with fresh thyme. Cook for 10 minutes until soft and remove. Season with salt and pepper and keep warm.
Melt 100 g butter in a heavy-bottom frying pan. Add clusters of 200 g white and 200 g pink oyster mushrooms and flash fry on both sides until seared but not completely cooked through. Remove from heat, drizzle with a little lemon juice and season with a little salt. Keep warm.