Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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