SKILLET-ROASTED AND CREAMED MUSHROOMS AND ONIONS

Skillet-Roasted and Creamed Mushrooms and Onions image

Provided by Carla Hall

Categories side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

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8 cloves garlic, unpeeled
1 pound white or cremini mushrooms, stems removed, then quartered
1 tablespoon unsalted butter
2 cups frozen pearl onions, thawed
1 teaspoon granulated sugar
Kosher salt and freshly ground black pepper
1/2 cup vegetable stock
1 tablespoon white wine vinegar
2 sprigs fresh thyme
1/4 cup heavy cream
1/4 teaspoon freshly grated nutmeg
1/4 cup freshly grated Parmesan

Steps:

Skillet-roast the garlic cloves: Heat a large skillet over medium heat and add the unpeeled garlic cloves. Cook, stirring occasionally, so that the skin gets charred on all sides, 15 to 20 minutes. Remove from the heat and wrap the garlic cloves in a clean kitchen towel for a few minutes to cool and soften. Peel off the skins and set aside.
Heat the same skillet over medium-high heat and add the mushrooms to the dry skillet. Cook, stirring occasionally, until the mushrooms have released their natural juices and begin to soften and brown, about 10 minutes. Remove the mushrooms from the skillet and set aside.
Melt the butter in the same skillet, then add the thawed pearl onions and the peeled skillet-roasted garlic cloves. Toss to coat completely in the butter.
Cook, stirring occasionally, over medium-high heat until the onions begin to caramelize and turn golden, 5 to 7 minutes.
Sprinkle the sugar and 1 teaspoon of salt over the top of the onions and garlic, then add the vegetable stock, vinegar and thyme sprigs, stirring often and scraping the browned bits from the bottom of the pan. Then add the reserved mushrooms back into the pan, tossing with the onions and garlic.
Simmer over medium-high heat until the liquid begins to thicken, 2 to 3 minutes, then stir in the cream, nutmeg, and Parmesan to coat and bring to a simmer so that the sauce warms through completely, 2 minutes. Add salt and pepper to taste before serving.