Jerusalem artichoke with mushrooms & thyme

4 Servings

Ingredients

Quantity Ingredient
2 pounds Jerusalem artichokes
1 ounce Butter
5 teaspoons Olive oil; divided use
1 Onion, chopped
1 cup White wine
1 Bay leaf
1½ pounds Fresh mushrooms
4 Garlic cloves, minced
1 small Lemon
1½ teaspoon Fresh thyme, chopped
Salt and pepper

Directions

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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