Jerusalem Artichoke With Mushrooms & Thyme



	Jerusalem Artichoke With Mushrooms & Thyme appetizers, vegetables 2 lb jerusalem artichokes 1 oz butter 5 teaspoon olive oil; divided use 1 onion, chopped 1 cup white wine 1 bay leaf 1 1/2 lb fresh mushrooms 4 garlic cloves, minced 1 small lemon 1 1/2 teaspoon fresh thyme, chopped 1 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.