Creamed Cipollini Onions and Mushrooms

Ingredients

• 1 pound(s) oyster mushrooms
• 0.75 cup(s) heavy cream
• 0.5 cup(s) chicken stock or low-sodium broth
• 4 tablespoon(s) unsalted butter
• 0.5 cup(s) plus 2 tablespoons extra-virgin olive oil
• 1 pound(s) chanterelles
• Salt and freshly ground pepper
• + 3 more ingredients
• • 1 pound(s) cipollini onions
  • 2 clove(s) garlic
  • 1 pound(s) shiitake mushrooms

1. In a medium saucepan of boiling water, cook the onions over moderate heat until just tender, about 8 minutes. Drain and peel. 2. In a large skillet, melt the butter in 1/4 cup of the olive oil. Add the onions and cook over moderate heat until browned, about 4 minutes per side. Add the garlic a...

View full recipe at Food & Wine