Instructions: 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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