Wild mushroom broth with Jerusalem artichokes

Martin Sweeney

Martin Sweeney

10th January 2020

Wild mushroom broth with Jerusalem artichokes

60 min

Part of The Gut Vegan menu at The Petersham Nurseries

Serves: 4


  • 150g wild mushrooms cleaned/washed
  • 100g celery, diced into 1cm cubes
  • 100g Jerusalem artichokes, peeled and diced into 1cm cubes
  • 100g celeriac, peeled and diced into 1cm cubes
  • 75g cavolo nero, shredded
  • 100g onions, finely diced
  • 10g rosemary, finely chopped
  • 1 clove garlic, grated
  • 5g tomato puree
  • 20g olive oil
  • 2L mushroom stock (stock cube is fine)
  • 100g dried borlotti beans (pre-soaked)
  • Red wine vinegar to taste
  • Seasoning


Add the oil, onions, garlic, celeriac, celery, rosemary and artichoke to the pan and cook for 5 minutes until soft.
Add the tomato puree and cook for 5 more minutes.
Add the cavolo nero, mushrooms, beans and stock and cook for 30 mins.
Adjust seasoning with salt, pepper and vinegar and check that the beans are cooked through.
To serve stir in the chopped parsley and top generously with olive oil.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you