Christmas Cooking For Dummies
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Try this easy side dish with maple-glazed turkey for a memorable Christmas or Thanksgiving dinner. Take advantage of frozen pearl onions. They are easy to find, don’t have any additives, and are a perfect example of a convenient product that does not compromise quality.

Creamed Onions and Mushrooms

Preparation time: 10 minutes

Cooking time: 40 minutes

Yield: 10 servings

6 tablespoons unsalted butter

8 ounces mushrooms, sliced

8 ounces shiitake mushrooms, sliced

1/4 teaspoon sweet paprika

4 cups frozen pearl onions, defrosted

1 cup low-sodium chicken broth

1 cup dry white wine

1 cup heavy cream

1/4 cup chopped flat leaf parsley

Salt and pepper to taste

  1. Melt the butter in a large sauté pan. Add both types of mushrooms and sauté over medium heat until soft, about 8 minutes. Stir in the paprika, season with salt and pepper, remove from the pan, and set aside.

  2. In the same saucepan, combine the chicken broth and wine with the onions and bring to a boil over medium-high heat. Turn the heat down and simmer, uncovered, for 20 minutes or until the onions are tender and the liquid has evaporated and reduced by about one third.

  3. Add the mushrooms back in along with cream, bring back to a boil, and simmer for 5 more minutes until the sauce has thickened. Remove from the heat, stir in the parsley, and season with more salt and pepper, if desired.

  4. Serve immediately or pack the Creamed Onions and Mushrooms in a microwaveable serving dish, cover with plastic wrap, and refrigerate overnight. Microwave right before serving. The dish may also be reheated on top of the stove over low to medium heat.

Make a vegetarian version by substituting veggie broth for the chicken broth.

Per serving: Calories 190 (From Fat 144); Fat 16g (Saturated 10g); Cholesterol 52mg; Sodium 83mg; Carbohydrate 11g (Dietary Fiber 2g); Protein 2g.

About This Article

This article is from the book:

About the book author:

Dede Wilson, CCP, contributes to Bon Appétit and Pastry and Design magazine and to NBC's Todayshow. She is also the Food and Entertaining expert for

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