Jerusalem Artichoke With Mushrooms And Thyme

Recipe Ingredients

2 lbs	908g / 32oz	Jerusalem artichokes
1 oz	28g	Butter
5 teaspoons	25ml	Olive oil - divided use
1		Onion - chopped
1 cup	237ml	White wine
1		Bay leaf
1 1/2 lbs	681g / 24oz	Fresh mushrooms
4		Garlic cloves - minced
1		Lemon (small)
1 1/2 teaspoons	7.5ml	Fresh thyme - chopped
		Salt and pepper

Recipe Instructions

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:
Sugar Reef Restaurant, Manhattan

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