Jerusalem Artichoke With Mushrooms And Thyme Recipe

Step 1

Peel and halve the jerusalem artichokes.

Step 2

In a large pan, heat butter and 2 tablespoons olive oil. Add the onion and fry 2 minutes.

Step 3

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.

Step 4

Meanwhile, thinly slice a small lemon (don''t peel).

Step 5

Add the mushrooms to the pan, then the thyme, lemon slices and 3 tablespoons olive oil, and cook another 20 minutes. Serve warm.

Things You'll Need

  • 2lb Jerusalem artichokes
  • 1oz Butter
  • 5ts Olive oil; divided use
  • 1 Onion, chopped
  • 1c White wine
  • 1 Bay leaf
  • 1 1/2lb Fresh mushrooms
  • 4 Garlic cloves, minced
  • 1sm Lemon
  • 1 1/2ts Fresh thyme, chopped
  • Salt and pepper

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