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.