Recipe - Jerusalem Artichoke With Mushrooms And Thyme

2 pound Jerusalem artichokes
1 ounce Butter
5 teaspoon Olive oil; divided use
1 Onion, chopped
1 cup White wine
1 Bay leaf
1 One half pound Fresh mushrooms
4 Garlic cloves, minced
1 small Lemon
1 One half teaspoon Fresh thyme, chopped
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini