---------- Recipe via Meal-Master (tm) v8.02
  
       Title: JERUSALEM ARTICHOKE WITH MUSHROOMS AND THYME
  Categories: Vegetables, Appetizers
       Yield: 4 servings
  
       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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