Well I adapted this a bit and it was great. I didn't have enough sunchokes so I put in white asparagus in addition to make up the difference. I put them in the oven with the mushrooms. This was fantastic! Tasted like a wild mushroom soup. I poured in a little whipping cream at the end in the bowl to give it a swirl like in the picture. I didn't want to add it to the soup because then there is something in it that can spoil and I plan to freeze some. Will definitely be using this technique again. I thought it would be a little bland with the addition of straight water but the roasted veggies turned it into a broth of its own almost immediately.
This dish was restaurant quality, just amazing! I can't say how difficult it was since it was made for me, but I can say that he's tried other recipes on here and not done so well. We didn't have cornstarch so used a bit of white flour instead to thicken.
I made this and really didn't like it. I think with mayo it would be good but the salmon with thousand island made it sweet and fishy which I didn't like. However my boyfriend loved his so I guess it's a matter of taste.
I used all portobello mushrooms in this and basmati rice. Otherwise followed it exactly. It was very good but flavors weren't that complex I don't think. Maybe more wine? Not sure...
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