Skillet-Roasted and Creamed Mushrooms and Onions Recipe

Skillet-Roasted and Creamed Mushrooms and Onions

• Difficulty: Easy
• Servings: 4 to 6
• Nutritional Information Per Serving (1 of 4 servings): Calories 159, Total Fat 11 g, Saturated Fat 7 g, Carbohydrates 10 g, Dietary Fiber 1 g, Sugar 4 g, Protein 7 g, Cholesterol 34 mg, Sodium 442 mg
• Total Time: 55 minutes (includes cooling)
• Active Time: 45 minutes

Indulge in an explosion of umami as savory mushrooms, sweet onions, and aromatic garlic roast together in one skilletthe mouthwatering scents alone will draw everyone to the table! This irresistible side is so crave-worthy, double the batch to savor every last bite and keep the compliments coming.

Ingredients

• 8 cloves garlic, unpeeled
• 1 pound white or cremini mushrooms, stems removed and 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 cheese

Instructions

1. Roast the garlic cloves in a skillet: Heat a large skillet over medium heat and add the unpeeled garlic cloves. Cook, stirring occasionally, allowing the skins to char evenly for 15 to 20 minutes. Remove from heat, then wrap the garlic cloves in a clean kitchen towel and let them cool to soften. Peel off the skins and set aside.
2. Cook the mushrooms: Reheat the same skillet over medium-high heat. Add the mushrooms without oil and cook, stirring occasionally, until they release their juices and start to soften and brown, about 10 minutes. Remove mushrooms from the skillet and set aside.
3. Saut onions and garlic: Melt the butter in the same skillet, add the thawed pearl onions and the peeled roasted garlic cloves. Toss to coat everything evenly with butter.
4. Caramelize the onions: Cook over medium-high heat, stirring occasionally, until the onions turn golden and begin caramelizing, about 5 to 7 minutes.
5. Add sugar and seasonings: Sprinkle the sugar and 1 teaspoon kosher salt over the onions and garlic, then pour in the vegetable stock, white wine vinegar, and add thyme sprigs. Stir frequently, scraping up any browned bits from the pan. Return the cooked mushrooms to the skillet and mix well with the onions and garlic.
6. Simmer and finish the sauce: Continue simmering over medium-high heat until the liquid slightly thickens, about 2 to 3 minutes. Stir in the heavy cream, freshly grated nutmeg, and Parmesan cheese. Bring to a gentle simmer to heat through, about 2 minutes more. Season with salt and black pepper to taste before serving.