Jerusalem Artichoke with Mushrooms & Thyme

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.