Jerusalem Artichoke with Mushrooms and Thyme

Directions

1. 1

   2 lb Jerusalem artichokes 1 oz Butter 5 ts Olive oil

2. 2

   divided use 1 Onion, chopped 1 c White wine 1 Bay leaf 1 1/2 lb Fresh mushrooms 4 Garlic cloves, minced 1 sm Lemon 1 1/2 ts Fresh thyme, cho

3. 3

   In a large pan, heat butter and 2 tablespoons olive oil

4. 4

   Add the onion and fry 2 minutes

5. 5

   Add jerusalem artichokes, white wine, bay leaf and water to cover

6. 6

   Bring to boil, and cook on low heat until the jerusalem artichokes soften, about 1 hour

7. 7

   Meanwhile, thinly slice a small lemon (don't peel)

8. 8

   Add the mushrooms to the pan, then the thyme, lemon slices and 3 tablespoons olive oil, and cook another 20 minutes