Yield: 4 servings
Measure | Ingredient |
---|---|
2 pounds | Jerusalem artichokes |
1 ounce | Butter |
5 teaspoons | Olive oil; divided use |
1 \N | Onion, chopped |
1 cup | White wine |
1 \N | Bay leaf |
1½ pounds | Fresh mushrooms |
4 \N | Garlic cloves, minced |
1 small | Lemon |
1½ teaspoon | Fresh thyme, chopped |
\N \N | 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.
Source: Hanoch Bar-Shalom, Yediot Acharonot 23-Nov-94. Translated by Gabi Shahar, December 1994.