Jerusalem Artichoke with Mushrooms and Thyme



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Jerusalem Artichoke with Mushrooms and Thyme

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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.


Ingredients:

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

Serves:

4 Servings 		 
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