Griddled Mushrooms and Onions

April 10, 2014
Winter, Thanksgiving, Fall, Vegetables

Serves: 4 to 6

1/3 cup canola oil
½ pound cremini mushrooms, cleaned and coarsely chopped
½ pound oyster mushrooms, cleaned and coarsely chopped
2 large shiitake mushrooms, cleaned, stems removed and coarsely chopped
Kosher salt and freshly ground black pepper
1 lb fresh mixed (white and red) pearl onions, peeled (or frozen, thawed)..If you can’t find red pearl onions, just use all white
½ cup balsamic vinegar
2 tablespoons butter
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped chives

1. Heat half of the oil in large saute pan over high heat until the oil begins to shimmer. Add half of the mushrooms and cook until golden brown and soft, stirring occasionally, about 8 minutes, season with salt and pepper. Remove to a large plate. Repeat with the remaining oil and mushrooms.

2. Blanch the onions in boiling salted water for one minute. Drain and rinse in cold water to stop cooking. Slice off the ends; slip off the skins. If you are using frozen pearl onions, defrost and drain them before the next step.

3. Heat a griddle over medium heat or a large nonstick saute pan over medium heat. Add a few tablespoons of oil and add the onions, salt and pepper, cook until lightly golden brown and soft, about 5 minutes. Add the mushrooms and toss to combine and cook until mushrooms are warmed through. Add the vinegar and butter cook until slightly thickened, about 2 minutes. Add the chives and transfer to a platter. Serve hot or at room temperature.