2 pounds of Jerusalem artichokes 1 ounce of butter 5 teaspoons of Olive oil; divided use 1 Onion, chopped 1 cup of White wine 1 Bay leaf 1 1/2 pound of fresh mushrooms 4 Garlic cloves, minced 1 small lemon 1 1/2 teaspoon of 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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini Yields: 4 Servings
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