Jerusalem Artichoke with Mushrooms and Thyme
| Yield: | 4 Servings |
| Categories: | Appetizers, Vegetables |
| 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 |
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