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.
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