Jerusalem Artichoke With Mushrooms And Thyme Recipe - Cooking Index
Jerusalem Artichoke With Mushrooms And Thyme Recipe - Cooking Index
| 2 lbs | Jerusalem artichokes | |
| 1 oz | Butter | |
| 5 teaspoons | 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 | Lemon (small) | |
| 1 1/2 teaspoons | 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.
Source:
Sugar Reef Restaurant, Manhattan
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