Wednesday, November 26, 2008

Mushrooms and Onions in Wine

By far one of the most delicious uses for pearl onions I've ever tasted.

This recipe is easy, elegant, and special.

I cant say that I've prepared it for any other meal than Thanksgiving.

Try it!

You'll like it!

Start by peeling lots of pearl onions.

I was listening to classical music and enjoying a glass of wine.

It took about 40 minutes to peel 60 onions.

Then I washed and quartered 3 lbs of mushrooms.

Here they are getting ready to be sauteed in butter.

Notice the sweet vermouth.

And the turkey (or chicken) stock.

Now for the acutal recipe.

After peeling 60 pearl onions, cook them in a glass dish in the microwave on high until done. It took about six minutes. After three, I stopped the oven and shook the dish. Set aside.

Wash and quarter 3 lbs of mushrooms. Saute in 1 1/2 cups butter in a large frying pan for five minutes. Add 6 tablespoons flour. Stir to coat, cooking some to brown the flour, but do not overcook.

Add 1 1/2 cups bouillon or stock. Cook and stir until a smooth gravy is created. Add 2 crushed bay leave and 1 1/2 teaspoons ground nutmeg. Stir well.

Add the pearl onions. Add 1/2 cup chopped fresh parsley. Stir until combined.

Add 3/4 cup dry sherry, Madeira, or sweet vermouth. Bring mixture to a boil, not allowing it to boil tho.

Remove from heat.

Transfer to a serving dish.

Remove from heat


  1. Looks delicious and like a recipe I'd definitely enjoy! My family does not eat mushrooms, so this is a dish I'd have to make to share with friends.

    Happy Thanksgiving!

  2. Oh my goodness,....I would just love that!!!

  3. It's good leftover, too!

    Add a little turkey, toast a piece of bread. Voila - hot turkey sandwhich.