Cognac Mushrooms and Pearl Onions
Mushrooms and Pearl Onions in a rich Cognac and butter sauce is perfect alongside a steak for an indulgent feeling meal. Great for a special occasion but easy enough for any weeknight.
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.
Notes
For easier onion peeling, blanch the onions in boiling water for 30 seconds and the skins peel off with very little effort.
Recipe from weber.com