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Glazed Cipollini & Mushrooms

After what is usually a gargantuan spread at Thanksgiving,  at Christmas, my family is saying ‘Where’s the beef?!”  But, just like Thanksgiving,  I am  ready for the sides. Glazed Cipollini & Mushrooms works well because it can be done ahead.  I use it to garnish the steak, the tenderloin or the prime rib…..whatever is your meat of choice…. so no need for a sauce.

                                                                               

 

Photo credits:  Sam Froelich, Froelich Photography
Categories: Food and Drink, Recipes
Tags: ChristmascipollinimushroomsO'Henryrecipesvegetables and sides

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About
About UsPhoto credit

Mary James Dishes It Out... Mary James Lawrence, cookbook writer and travelers’ guru, and Xavier Hoffalt, veteran French chef, have teamed up to ‘dish out’ the art of living. Their tours, their travels, their recipes and their knowledge of food and wine, as well as many of Mary-James’ favorites from the American South are included.

About Mary James
Meet Xavier
Meet Xavier

Xavier is a man of many talents...chef, historian, musician, gardener, car lover. Thus, many groups have given him the title 'renaissance man'. Since 2003, he has had his own maison d’hôtes in Les Arcs s/Argens where he and Mary James have welcomed people from all over the world.

About Xavier
Latest Posts
  • PARMESAN SHORTBREAD with FENNEL DUST
    March 12, 2021
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GLAZED CIPOLLINI & MUSHROOMS

GLAZED CIPOLLINI & MUSHROOMS

Print Recipe
Servings 8

Ingredients
  

CIPOLLINIS

  • 16 CIPOLLINI ONIONS trimmed
  • WATER
  • 2 TSP. olive oil
  • 1 TSP SUGAR
  • 1/2 TSP SALT

MUSHROOMS

  • 1 TBS. olive oil
  • 8 OZ WHITE MUSHROOMS quartered
  • 8 OZ CREMINI or BABY BELLA MUSHROOMS quartered
  • 3-4 TBS RED WINE
  • SALT AND FRESHLY GROUND BLACK PEPPER

Instructions
 

  • In a small wide-bottomed saucepan, cover onions completely with water. Add olive oil, sugar, and salt. Bring to a simmer and cook until onions are tender and water has evaporated. If water evaporates before onions are tender, add a bit more water. Once water has evaporated, continue cooking until onions are well-browned and glazed.
  • In a separate skillet, heat olive oil and add mushrooms. Saute until golden. Deglaze with red wine and cook until wine is evaporated. Season with salt and freshly ground black pepper. Add onions, toss, and serve.
Categories: Food and Drink, Recipes

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