INGREDIENTS

INSTRUCTIONS

If using dried porcini, soak in boiling-hot water to cover until soft,
about 45 minutes. Lift out porcini, squeezing out excess liquid, and
discard soaking liquid. Rinse in a sieve to remove any grit and pat dry.
Halve larger slices.
Preheat oven to 375F.
If using fresh porcini, halve or quarter larger ones, keeping smaller ones
whole, and transfer all to a baking pan. Toss all mushrooms with onion
wedges, garlic, thyme, wine, 3 tablespoons oil, salt, and pepper to taste.
Toss pearl onions with remaining tablespoon oil and salt and pepper to
taste in a shallow baking pan.
Roast mushroom mixture, covered with foil, in upper third of oven and pearl
onions, uncovered, in lower third, stirring occasionally and switching
position of pans halfway through roasting, until pearl onions are tender
and golden brown, about 45 minutes total. Remove pearl onions from oven.
Uncover mushroom mixture and stir in 1/2 cup red-wine reduction. Continue
roasting mixture in middle of oven, uncovered, stirring occasionally, until
vegetables are tender and liquid is reduced by half, about 30 minutes. Stir
in pearl onions and roast until hot, about 10 minutes more. Heat remaining
red-wine reduction.
Season mushrooms and onions with salt and pepper. Drizzle with some
red-wine reduction and serve the rest on the side.
Cooks' note:
. Mushrooms and onions may be roasted 1 day ahead, cooled completely, and
chilled, covered. Reheat before serving.
Makes 8 to 10 servings (as a main course).
Gourmet November 1999
Converted by MC_Buster.
Per serving: 595 Calories (kcal); 54g Total Fat; (79% calories from fat);
4g Protein; 27g Carbohydrate; 0mg Cholesterol; 2142mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 11 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Life: the ball’s in your court. After death: it’s God’s turn”