Side Pannel
Jerusalem Artichoke with Mushrooms and Thyme
Jerusalem Artichoke with Mushrooms and Thyme
- Recipe Submitted by ADMIN on 09/26/2007
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
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 (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.
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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