This was super tasty and from relatively humble beginnings! Basically I wanted something with a load of crispy shallots on top and this is where we ended up...
The mushroom was roasted with the sliced leeks all around, salt, butter and a little oil and unpeeled garlic, and roasted @ 200C, with the leeks getting stirred every so often to make sure evenly cooked and softened.
The potatoes and Jerusalem artichokes were diced quite small, then roasted in oil, chilli flakes, thyme, salt and garlic, until really nice and golden and crunchy/crispy and soft inside.
Both the above roasted for about 25 mins with occasional stirring.
Whilst that was all roasting, I made crispy shallots, slicing them evenly around 2mm then placing into enough cold oil (grapeseed or similar) in a pan to have the floating rather than sitting on the bottom. Then brought this to a simmer, then gently let it bubble on a low heat, frying the onions super slowly until they are light golden and shrivelled and going to be nice and crispy. It will take time, don’t rush it or you will have soggy greasy onions - at least 10-12 minutes, more like 15-20 if you are doing a larger amount. Drain them before they are the colour you want them as they will darken as they cool. Keep the oil for delicious dressings etc!
This as all served piled into the roast mushrooms with plenty of the crispy shallots on top.
