Jerusalem Artichoke With Mushrooms And Thyme Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Jerusalem artichokes,
1 1/2 lbs: Fresh mushrooms,
1 ounce: Butter,
4: Garlic cloves, minced
5 tsp: Olive oil, divided use
1 small: Lemon,
1: Onion, chopped
1 1/2 tsp: Fresh thyme, chopped
1 cup: White wine,
Salt and pepper,
1: Bay leaf,
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: Hanoch Bar-Shalom, Yediot Acharonot 23-Nov-94. Translated by
Gabi Shahar, December 1994.
Source from luhu.jp
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: Hanoch Bar-Shalom, Yediot Acharonot 23-Nov-94. Translated by
Gabi Shahar, December 1994.
Source from luhu.jp