Jerusalem Artichoke with Mushrooms and Thyme
Ingredients
- 2 pounds Jerusalem artichokes
- 1 ounce butter
- 5 ts olive oil; divided use
- 1 onion, chopped
- 1 c white wine
- 1 bay leaf
- 1 1/2 pound fresh mushrooms
- 4 garlic cloves, minced
- 1 sm lemon
- 1 1/2 ts fresh thyme, chopped
- salt and pepper
Instructions
Yield: 4 servings. 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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