| Jerusalem Artichoke with Mushrooms & Thyme
2 pounds of Jerusalem artichokes
1 ounce of butter
5 teaspoons of Olive oil; divided use
1 Onion, chopped
1 cup of White wine
1 Bay leaf
1 1/2 pound of fresh mushrooms
4 Garlic cloves, minced
1 small lemon
1 1/2 teaspoon of fresh thyme, chopped
Salt and pepper |
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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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini Yields: 4 Servings |
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