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 (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.