Title: JERUSALEM ARTICHOKE WITH MUSHROOMS AND THYME
Categories: Vegetables, Appetizers
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.
