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Yield: 6 Portions

• 1.00 lb. White Onions, small
• 0.50 stick Unsalted Butter
• 1.00 lb. Fresh White Mushrooms, small, trimmed
• 1.00 tbs. Fresh Rosemary Leaves, finely chopped
• 0.50 tsp. Salt, to taste
• 0.50 tsp. Pepper, to taste

Bring a medium saucepan of water to a boil.

Add the onions and cook for 30 seconds.

Pour the onions into a colander and cool under running water. Drain well.

With a small sharp knife, trim off a thin layer from the root end of each onion and slip off the skin.

In a large skillet with a tight-fitting cover over medium heat, melt butter.

Add the onions, mushrooms, rosemary, salt and pepper.

Toss gently to coat the vegetables with the butter.

Cover and reduce to low heat.

Cook, stirring occasionally, until the juices have evaportated and the vegetables are glazed, 20 to 25 minutes.

Serve hot.

The Mushroom Council -


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