Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

Source: Hanoch Bar-Shalom, Yediot Acharonot 23-Nov-94. Translated by
Gabi Shahar, December 1994.

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