Jerusalem artichoke with mushrooms and thyme

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.

Similar recipes