Ingredients
1½lbspearl onions
2bagbaby carrots
16large thyme sprigs
2tbspextra-virgin olive oil
1¼tspkosher salt
¾tspfreshly ground pepper
8ozmixed wild mushrooms,(cremini, shiitake, and oyster)
2tbspbutter
½cupchicken broth
2tbspsherry vinegar
2tbspfresh tarragon leaves,coarsely chopped
Preparation
Bring a large pot of salted water to a boil; add the onions. Blanch for 2 minutes; drain in a colander and let cool.
Trim the stem and root ends, then slip the onions out of their skins
Preheat oven to 450 degrees F.
Place the onions and carrots each on a separate baking sheet with sides. To each sheet, add 8 thyme sprigs, 1 tablespoon olive oil, ½ teaspoon of salt, and ¼ teaspoon of pepper; toss until vegetables are coated evenly.
Roast for 25 minutes, tossing vegetables several times until lightly caramelized and slightly tender; cool.
Quarter the cremini mushrooms, remove stems from shiitake mushrooms and slice caps, then slice the oyster mushrooms.
In a large, deep skillet over high heat, melt butter and sauté the mushrooms for about 4 minutes, until tender. Add the roasted onions, carrots, broth, and vinegar.
Cook, tossing vegetables with a large spoon, for 3 to 4 minutes, until the broth and vinegar have evaporated and vegetables are heated through.
Add the tarragon and remaining ¼ teaspoon of salt and ¼ teaspoon of pepper; toss.
Serve and enjoy!
