| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables, Appetizers | 4 | Servings | |
INGREDIENTS
| 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 |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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