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 (dont 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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|Serving Size: 1 Serving (479g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 106 (31%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 30.5mg||9 %|
|Sodium 142.6mg||5 %|
|Potassium 1819.6mg||48 %|
|Total Carbohydrate 52.9g||16 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 46.5g|
|Protein 9.6g||14 %|
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Calories per serving: 344
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