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Jerusalem Artichoke With Mushrooms And Thyme

Recipe name:
Jerusalem Artichoke With Mushrooms And Thyme

Recipe category:
Appetizers

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Recipe detials: Jerusalem Artichoke with Mushrooms and Thyme

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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Jerusalem Artichoke With Mushrooms And Thyme

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