Mushrooms And Sweet Pearl Onions With Cabarnet Sau... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Easy tasty elegant impressive and addicting. Enjoy Ingredients:
24 white mushrooms stemmed |
1/4 cup olive oil |
1/4 teaspoon kosher salt |
1/8 teaspoon freshly ground black pepper |
1-1/4 cups red wine |
1-1/4 teaspoons granulated sugar |
1/4 teaspoon kosher salt |
1/8 teaspoon freshly ground black pepper |
1 bay leaf |
24 pearl onions peeled and trimmed |
1 tablespoon salted butter |
1 tablespoon chopped fresh thyme |
Directions:
1. Preheat oven to 350 then line a baking sheet with aluminum foil.
2. Put mushrooms in a small bowl then toss with olive oil, kosher salt and pepper.
3. Spread evenly on prepared pan stem side up and cook 30 minutes.
4. Turn mushrooms after 20 minutes and continue cooking them face down.
5. Combine wine, sugar, kosher salt, pepper and bay leaf in small non reactive saucepan.
6. Add onions and bring to a boil over high heat.
7. Cook swirling frequently until wine is reduced to syrup consistency about 15 minutes.
8. Remove from heat and add butter and thyme then stir until butter has melted.
9. Transfer onions to a plate and let cool.
10. Place 1 onion inside each mushroom and skewer them with a toothpick.
11. Brush mushrooms with any remaining glaze.
12. Garnish with thyme flowers or herbs and serve immediately.
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