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  Recipe Home » Vegetables » Jerusalem Artichoke With Mushrooms & Thyme
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  Jerusalem Artichoke With Mushrooms & Thyme
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 239
Ingredients:
2 lb Jerusalem artichokes
1 oz Butter
5 tsp Olive oil, divided use
1 Onion, chopped
1 cup White wine
1 Bay leaf
1 1/2 lb Fresh mushrooms
4 Garlic cloves, minced
1 small Lemon
1 1/2 tsp Fresh thyme, chopped
Salt and pepper
Instructions:
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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