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.