Jerusalem Artichoke with Mushrooms and Thyme
Yield: 4 servings
2 lb Jerusalem artichokes
1 oz butter
5 ts olive oil; divided use
1 onion, chopped
1 c white wine
1 bay leaf
1 1/2 lb fresh mushrooms
4 garlic cloves, minced
1 sm lemon
1 1/2 ts fresh thyme, chopped
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.