Pearl Onion Mushroom Bake Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place onions in a 2 quart casserole dish and season with salt and pepper. Pour melted butter over onions and sprinkle crushed crackers on top. Pour cream over crackers.
• Bake in preheated oven for 50 minutes.

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.

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.

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.

Steps:

• Prepare the casserole: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the green beans and pearl onions and cook until the beans are bright green, 2 to 3 minutes. Drain the vegetables, then plunge into an ice bath to stop the cooking. Drain, then remove the skins from the pearl onions.
• Combine the olive oil and butter in a large skillet over medium heat. Add the garlic and shallot and cook, stirring, until the shallot is caramelized, about 5 minutes. Add the bay leaves, then the mushrooms. Stir to combine, then add the thyme and season with salt and pepper. Sprinkle the mixture with the flour to tighten it up. Add the milk and boil 3 minutes to thicken; remove the bay leaves.
• Place the green beans and pearl onions in a 3-quart casserole dish. Pour the "mushroom soup" over the vegetables and toss to make sure they are well coated. Transfer to the oven and bake 30 minutes.
• Make the topping: Heat about 2 inches of vegetable oil in a large pot or Dutch oven until a deep-fry thermometer registers 360 degrees F. Toss the shallots in a bowl with enough flour to lightly coat. Working in batches, fry the shallots until golden brown and crisp, about 3 minutes. Using a slotted spoon, remove to paper towels to drain; season lightly with salt. Scatter over the casserole before serving.

Steps:

• In a skillet cook the mushrooms in 2 1/2 tablespoons of the butter over moderately low heat, stirring, until they are softened and most of the liquid they give off has evaporated. Stir in the flour and cook the mixture, stirring, for 3 minutes.
• In each of six 1 1/2-cup gratin dishes layer the onions, the remaining butter, cut into bits, the mushroom mixture, and salt and pepper to taste, beginning and ending with a layer of onions, and pour 1 tablespoon of the cream over the top of each gratin. In a small bowl combine well the Gruyère and the bread crumbs and sprinkle the mixture over the cream. (Alternatively, the gratin, layered in the same manner, may be prepared in one 2-quart gratin dish.) Bake the gratins in the middle of a preheated 325°F. oven for 50 minutes to 1 hour, or until the onions are tender and the tops are golden. The gratins may be prepared 3 hours in advance, kept covered and chilled, and reheated in a preheated 400°F. oven for 5 minutes, or until they are heated through.

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.

Steps:

• Sprinkle chicken breasts with 1/4 teaspoons of salt and 1/4 tsp of pepper and sauté chicken in 1 tablespoons olive oil until browned on both sides, about 5 minutes.
• Set chicken aside, and keep warm.
• Add remaining 1 tablespoons of olive oil to pan and cook onions and garlic 3 to 4 minutes until onions are brown.
• Add mushrooms and cook until softened, about 4 minutes.
• Add wine and cook until most of the liquid is absorbed.
• Add cream and return chicken breasts to pan.
• Cook, covered, over low heat, until chicken is cooked through, about 5 minutes.
• Stir in rosemary, remaining 1/4 teaspoons salt and remaining 1/4 teaspoons pepper.

Steps:

• Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn't all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
• Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.
• Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
• Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.

Steps:

• Preheat oven to 350°. In a bowl, combine onions and garlic cloves. Add butter, rosemary, salt and pepper; toss to combine. Transfer to a greased 15x10x1-in. baking pan. Bake 50-60 minutes or until onions golden brown, stirring occasionally., If desired, discard garlic before serving. Sprinkle tarragon and parsley over onions before serving.

Steps:

• In a Dutch oven, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. , In a large saucepan, saute the celery, green onions and garlic in butter until tender. Stir in the flour, salt and pepper until blended; gradually add cream and hot pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in pearl onions and cheese. Transfer to a greased 8-in. square baking dish; sprinkle with paprika. , Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

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.