Recipe for Jerusalem Artichoke With Mushrooms And Thyme


2 lb jerusalem artichokes
1 oz butter
5 teaspoon olive oil; divided use
1 onion, chopped
1 cup white wine
1 bay leaf
1 1/2 lb fresh mushrooms
4 garlic cloves, minced
1 small lemon
1 1/2 teaspoon fresh thyme, chopped
1 salt and pepper


Peel and halve the jerusalem artichokes.

In a large pan, heat butter and 2 tablespoons olive oil. Add the onion and fry 2 minutes. Add jerusalem artichokes, white wine, bay leaf and water to cover. Bring to boil, and cook on low heat until the jerusalem artichokes soften, about 1 hour.

Meanwhile, thinly slice a small lemon (don't peel).

Add the mushrooms to the pan, then the thyme, lemon slices and 3 tablespoons olive oil, and cook another 20 minutes. Serve warm.

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