“This dish looks attractive and tastes good too. I like to under cook the onions so they still have some crunch. I like the look of the pearl onions but the recipe is equally tasty using chopped regular onions.”
1 1/2 teaspoons lite olive oil or 1 1/2 teaspoonsvirgin olive oil
12 -16white pearl onions
1/2 cup chicken broth, defatted or 1/2 cupvegetable broth
1/2 lbbutton mushroom, cleaned
salt and pepper
Heat the oil and brown the onions slightly.
Pour in the broth, cook until the broth is reduced and the onions are still a bit crisp tender 4 minutes, remove and keep warm.
Melt the butter in the pan, brown the mushrooms until they start exuding liquid.