Roast Wild Mushrooms and Onions

By á-23043

From Newsday

Ingredients

• 1 pound mixed wild mushrooms
• 3 Tablespoons olive oil
• Kosher salt
• Freshly ground pepper
• 3 Tablespoons butter
• 3 pounds cipollini onions, or pearl onions, peeled and trimmed
• 8 sprigs of fresh thyme

Preparation

Step 1

Preheat oven to 400 degrees.
Toss mushrooms with olive oil, salt, and pepper.
Place on baking sheet and cook until they are fragrant and start to brown, about 15 minutes.
In a large skillet, melt butter.
Add onions and thyme sprigs to pan, season with salt and pepper and cook over medium heat, until onions are nicely browned, 20 - 30 minutes, depending on size.
Stir onions frequently and turn occasionally.
Combine roasted mushrooms and browned onions.
Adjust season.