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Prep 30 mins
Cook 25 mins
I made this for Thanksgiving a few years back and it was a big hit! Great as leftovers, too. A good option for something a little different as a side dish. It came from a Martha Stewart Living magazine, although when looking in my collection, I couldn't find it again. It's also not on her web site, unfortunately.
- 9 tablespoons unsalted butter
- 1 (1 lb) bag frozen pearl onions, thawed and drained
- 3 lbs assorted mushrooms, trimmed and cut in half, large ones should be quartered (white, cremini, shitake, etc.)
- 3⁄4 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 cup coarse plain breadcrumbs, preferably homemade
- Preheat oven to 350. Heat 1 tablespoon butter in a large oven-proof skillet over medium-high heat. Add onions, and cook until soft and just starting to brown - about 5 minutes. Transfer to a large mixing bowl.
- Working in four batches, melt 2 tablespoons butter in same skillet; add one quarter of the mushrooms, tossing to coat evenly with butter. Cook until mushrooms have released their juices and most of the juices have evaporated, about 5 minutes. Transfer to bowl with onions. Repeat process with remaining butter and mushrooms.
- Add heavy cream, 1/2 cup Parmesan, salt, and pepper to bowl; stir until combined. Return the mixture to skillet or transfer to a large baking dish. Sprinkle breadcrumbs and remaining 1/2 cup Parmesan over the top.
- Bake until bubbling and nicely golden on top, about 25 minutes. Remove from oven. Serve hot.
- This could probably be made up ahead of time and then refrigerated until needed. Adjust baking time accordingly.
I had this for Thanksgiving dinner and it was a big hit. I wanted something different and I always have creamed onions, so this fit the bill. An old favorite and something different all in one. This one will be on our Thanksgiving menu from now on.