GLAZED CIPOLLINI & MUSHROOMS

Just like at Thanksgiving, at Christmas, I am more excited about the sides than the main dish.  These cipollini and mushrooms are great with a standing rib roast.

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GLAZED CIPOLLINI & MUSHROOMS
Print Recipe
Servings
8
Servings
8
GLAZED CIPOLLINI & MUSHROOMS
Print Recipe
Servings
8
Servings
8
Ingredients
CIPOLLINIS
Servings:
Instructions
  1. In a small wide-bottomed saucepan, cover onions completely with water. Add olive oil, sugar and salt. Bring to a simmer and cook until onions are tender and water has evaporated. If water evaporates before onions are tender, add a bit more water. Once water has evaporated, continue cooking until onions are well browned and glazed.
  2. In a separate skillet, heat olive oil and add mushrooms. Saute until golden. Deglaze with red wine and cook until wine is evaporated. Season with salt and freshly ground black pepper. Add onions, toss, and serve.
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