Cognac Mushrooms and Pearl Onions
Cognac Mushrooms and Pearl Onions is a newer addition to our collection of favorite dishes. We’ll surely be keeping this one around for many repeat visits to our menus.
When deciding on sides for our Prime Rib Roast for Christmas this was a suggested side from Weber. We’ve often served cippolini onions in a beurre blanc with our rib roasts but this year they weren’t readily available. Plus, those little cippolini onions are kind of a pain to skin. In this recipe, mushrooms in a rich cognac sauce with tender pearl onions sounded intriguing and turned out to be a wonderful side. While pearl onions still have to be skinned, blanching them first made the task quick and easy.
As with all the recipes we’ve found in Weber cookbooks and on the Weber website, this one is simple and does not disappoint.
Cognac Mushrooms and Pearl Onions
Ingredients
Ingredients
- 1 pound medium-size firm white mushrooms brushed clean, stems trimmed flush with the caps
- 8 ounces pearl onions peeled or frozen white pearl onions, thawed
- ½ tsp salt
- ½ tsp ground black pepper
- ¼ cup cognac or brandy
- 1½ tablespoon fresh lemon juice
- ¾ cup chicken broth or stock
- 8 tbsp cold butter divided in half
Instructions
Directions
- About 25 minutes before you are ready to serve, prepare the mushrooms and onions.
- In a large nonstick skillet over medium-high heat on the stove, melt 4 tablespoons of the butter. Put the mushrooms (rounded side down first) and onions in the skillet and season with ½ teaspoon salt and ½ teaspoon pepper.
- Cook until the mushrooms and onions are golden brown, 8 to 10 minutes, turning once after 4 to 5 minutes.
- Reduce the heat to medium-low, cover the skillet, and cook until the onions are tender and cooked through, 12 to 15 minutes more, turning occasionally for even cooking.
- Add the cognac and lemon juice to the skillet; increase the heat to medium-high and cook, uncovered, until the liquid is reduced by half, 30 seconds to 1 minute.
- Add the broth and cook until the liquid is reduced by about one-third, 2 to 3 minutes.
- Stir in 4 tablespoons butter and swirl the skillet, forming a slightly thickened sauce. Remove from the heat and cover to keep warm.
