ROASTED MUSHROOMS AND PEARL ONIONS
Use this recipe when making our Beef Bourguignon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with onions and oil; season with salt and pepper. Roast until tender and browned, stirring halfway through, about 30 minutes.
MUSHROOM BARLEY CASSEROLE
A dear friend shared this recipe with me years ago. My family enjoys it with meat dishes as a substitute for potatoes. It's great to take to a potluck for a dish to pass, but be prepared to also pass along the recipe! -Melba Cleveland, Groveland, California
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. Transfer to an ungreased 2-qt. baking dish. Stir in the mushrooms, almonds, soup mix and parsley. Add 3 cups broth. , Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed.
Nutrition Facts : Calories 238 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 720mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 7g protein.
ROASTED MUSHROOMS AND PEARL ONIONS
A Martha Stewart recipe that is as simple as possible--and so delicious. You can add some garlic cloves to this if you like and/or some herbs. It's quite lovely just plain. And if you line the pan with foil, you have hardly any clean up.
Provided by Chef Kate
Categories Onions
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425°.
- Line a large rimmed baking sheet with foil.
- On the sheet, toss mushrooms with onions and oil; season with salt and pepper.
- Roast until tender and browned, stirring halfway through, about 30 minutes.
PEARL ONION MUSHROOM BAKE
This side dish goes great with turkey or ham. It is a make ahead recipe for two separate casseroles that can be frozen until ready to bake. Perfect addition to a holiday meal. If baking from frozen, allow time to defrost (not reflected in cook time).
Provided by shelbyrose
Categories Cheese
Time 1h
Yield 2 casseroles, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan combine the onions, water and salt.
- Cover and cook for 20 minutes or until crisp-tender; drain.
- Transfer to two (2) greased 1 quart baking pans; set aside.
- In a skillet, saute mushrooms in 4 tablespoons butter and lemon juice.
- In a small saucepan, melt 4 tablespoons butter; stir in flour until smooth.
- Gradually add milk.
- Bring to a boil; cook and stir 2 minutes or until thickened.
- Stir into mushroom mixture.
- Pour over each onion casserole, dividing equally.
- Melt the remaining butter.
- Add cheese and bread crumbs; toss to coat.
- Sprinkle over each casserole.
- Cover and freeze, if desired, for up to 3 months.
- TO USE FROZEN CASSEROLE: Thaw in the refrigerator 8 hours.
- Cover and bake in a 375 degree oven 15 minutes.
- Uncover and bake an additional 10 minutes or until golden brown.
Nutrition Facts : Calories 321.8, Fat 21.7, SaturatedFat 13.6, Cholesterol 61.6, Sodium 1118.4, Carbohydrate 25.4, Fiber 2.8, Sugar 7.9, Protein 8.7
GREEN BEAN AND PEARL ONION CASSEROLE
Steps:
- Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 2 minutes, until the green beans have brightened in color. Remove the vegetables from the boiling water with a strainer then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins from the onions and set aside.
- Coat a skillet with olive oil and butter over medium heat. Sweat the garlic and shallot down until they caramelize. Add the bay leaves then the assorted mushrooms. Stir to combine, season with salt, pepper and thyme. Sprinkle the mixture with flour to tighten up. Add the milk and boil for 3 minutes to thicken.
- Place the green beans and pearl onions in a 2-quart casserole dish. Pour the "mushroom soup" over the vegetables. Toss to make sure the vegetables are well coated. Bake in a preheated 350 degree oven for 30 minutes. Top with fried onions and continue to bake for 10 minutes.
ONE-PAN HONEY MUSTARD CHICKEN THIGHS
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Pat the chicken thighs dry and sprinkle the skin side generously with salt and pepper.
- Add 1 tablespoon oil to a large, high-sided ovenproof skillet and heat over medium-high heat. When the oil is shimmering, add the chicken thighs, skin-side down. (This may have to be done in batches, depending on the size on your chicken thighs, to avoid overcrowding the skillet.) Sprinkle the underside of the chicken generously with salt and pepper. Cook until the chicken skin is golden brown, crispy and easily releases from the pan, 4 to 5 minutes. Flip the chicken and continue to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
- Turn the heat down to medium-low and add the white wine. Cook, scraping up any brown bits from the bottom of the skillet, until the harsh alcohol smells burns off and the wine has slightly reduced, about 1 minute. Add the frozen onions and garlic. Cook until fragrant, about 2 minutes. Add the chicken stock and 2 tablespoons honey mustard. Stir the mixture until well combined and emulsified. Add the mushrooms and thyme leaves to the skillet and stir to coat the mushrooms in the mixture.
- Turn the heat off. Nestle the chicken into the vegetable mixture. Add the remaining tablespoon honey mustard and tablespoon oil to a small bowl. Whisk to combine. Brush the tops of the chicken thighs with the honey mustard mixture.
- Transfer the chicken to the oven and cook until the vegetables are browned and the chicken is 165 degrees F, 35 to 40 minutes.
- Turn the oven off. Remove the chicken from the oven and add the frozen peas. Stir slightly to submerge them in the sauce. Return the skillet to the oven until the peas are heated through, 2 to 3 minutes.
- To serve, plate the chicken and vegetables and top with the pan sauce.
PEARL ONION BROCCOLI BAKE
With its creamy white cheese sauce and buttery crumb topping, this dish is great comfort food. If you're looking for a mild way to dress up broccoli, this is the recipe. -Charles Keating, Manchester, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cook broccoli in 1 in. of water until almost tender; drain. Cook pearl onions in 1 in. of water until almost tender; drain. Transfer both to a greased 13x9-in. baking dish., In a large saucepan, melt 1/4 cup butter; whisk in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; stir in cream cheese until blended. Add to vegetables; stir gently to coat. Sprinkle with cheddar cheese., Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until topping is golden brown, 25-30 minutes.
Nutrition Facts : Calories 241 calories, Fat 17g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 389mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
PEARL ONION MUSHROOM BAKE
In Livermore, California, Diane Caragio assembles this saucy side dish days before she needs it. 'Take one out of the freezer in the morning, and it's ready to be baked for dinner,' she offers. 'It's great with turkey or ham.'
Provided by Allrecipes Member
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the onions, water and salt. Cover and cook for 20 minutes or until crisp-tender; drain. Transfer to two greased 1-qt. baking pans; set aside. In a skillet, saute mushrooms in 4 tablespoons butter and lemon juice. In a small saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into mushroom mixture. Pour over onions. Melt the remaining butter. Add cheese and bread crumbs; toss to coat. Sprinkle over each casserole. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 375 degrees F for 15 minutes. Uncover; bake 10 minutes longer or until golden brown. To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.
Nutrition Facts : Calories 253.4 calories, Carbohydrate 10.9 g, Cholesterol 57.8 mg, Fat 20.5 g, Fiber 0.5 g, Protein 7.6 g, SaturatedFat 12.9 g, Sodium 969.2 mg, Sugar 4.2 g
PEARL ONION MUSHROOM BAKE
Assemble this saucy side dish days before you need it. Take one out of the freezer in the morning, and it's ready to be baked for dinner. It's great with turkey or ham.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the onions, water and salt. Cover and cook for 20 minutes or until crisp-tender; drain. Transfer to two greased 1-qt. baking pans; set aside.
- In a skillet, saute mushrooms in 4 tablespoons butter and lemon juice. In a small saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into mushroom mixture. Pour over onions.
- Melt the remaining butter. Add cheese and bread crumbs; toss to coat. Sprinkle over each casserole. Cover and freeze one casserole for up to 3 months.
- Cover and bake the second casserole at 375 degrees for 15 minutes. Uncover; bake 10 minutes longer or until golden brown. To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 10.9 g, Cholesterol 61.1 mg, Fat 21.6 g, Fiber 0.5 g, Protein 8.4 g, SaturatedFat 13.6 g, Sodium 988.6 mg, Sugar 4.2 g
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