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| Home -> [Appetizers, Artichoke, Israeli, Middle Eastern, Vegetables] -> [Jerusalem artichoke with mushrooms and thyme Recipe] |
Jerusalem artichoke with mushrooms and thyme
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Appetizers, Artichoke, Israeli, Middle Eastern, Vegetables |
Rating: |
0 |
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Ingredients:
| 2
| lbs | Jerusalem artichokes | | 1
| oz | Butter | | 5
| tsp | Olive oil, divided use | | 1
| | Onion, chopped | | 1
| cup | White wine | | 1
| | Bay leaf | | 1 1/2
| lbs | Fresh mushrooms | | 4
| | Garlic cloves, minced | | 1
| small | Lemon | | 1 1/2
| tsp | Fresh thyme, chopped | | | Salt and pepper |
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Procedures:
| 1 | Peel and halve the jerusalem artichokes. | | 2 | In a large pan, heat butter and 2 tablespoons olive oil. | | 3 | Add the onion and fry 2 minutes. | | 4 | Add jerusalem artichokes, white wine, bay leaf and water to cover. | | 5 | Bring to boil, and cook on low heat until the jerusalem artichokes soften, about 1 hour. | | 6 | Meanwhile, thinly slice a small lemon (don"t peel). | | 7 | Add the mushrooms to the pan, then the thyme, lemon slices and 3 tablespoons olive oil, and cook another 20 minutes. | | 8 | Serve warm. |
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