Jerusalem Artichoke With Mushrooms & Thyme Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Jerusalem artichokes,
1 ounce: Butter,
5 tsp: Olive oil, divided use
1: Onion, chopped
1 cup: White wine,
1: Bay leaf,
1 1/2 lbs: Fresh mushrooms,
4: Garlic cloves, minced
1 small: Lemon,
1 1/2 tsp: Fresh thyme, chopped
Salt and pepper,
Directions:
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 (dont 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 from luhu.jp
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 (dont 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 from luhu.jp