Jerusalem artichoke with mushrooms and 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.
Source: Hanoch Bar-Shalom, Yediot Acharonot 23-Nov-94. Translated by Gabi Shahar, December 1994.
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