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Jerusalem Artichoke With Mushrooms And Thyme Recipe - Cooking Index

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Jerusalem Artichoke With Mushrooms And Thyme

Type: Vegetables
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozJerusalem artichokes
1 oz 28gButter
5 teaspoons 25mlOlive oil - divided use
1   Onion - chopped
1 cup 237mlWhite wine
1   Bay leaf
1 1/2 lbs 681g / 24ozFresh mushrooms
4   Garlic cloves - minced
1   Lemon (small)
1 1/2 teaspoons 7.5mlFresh 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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