• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Jerusalem Artichoke with Mushrooms and Thyme

  • Recipe Submitted by on

Category: Appetizers, Vegetables

 Ingredients List

  • 2 lb Jerusalem artichokes
  • 1 oz Butter
  • 5 ts Olive oil; 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, 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.

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