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Jerusalem Artichoke With Mushrooms & Thyme

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      Title: JERUSALEM ARTICHOKE WITH MUSHROOMS & 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.
 
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