Ingredients
1 1/2 lb. pearl onions
2 bag baby carrots
16 large thyme sprigs
2 tbsp. extra-virgin olive oil
1 1/4 tsp. kosher salt
3/4 tsp. Freshly ground pepper
8 oz. mixed wild mushrooms (cremini, shiitake, and oyster)
2 tbsp. butter
1/2 c. chicken broth
2 tbsp. sherry vinegar
2 tbsp. coarsely chopped fresh tarragon leaves
Preparation
Step 1Bring a large pot of salted water to a boil; add onions. Blanch 2 minutes; drain in a colander and let cool. Trim stem and root ends, then slip onions out of their skins.Step 2Preheat oven to 450 degrees. Place onions and carrots each on a separate baking sheet with sides. To each sheet, add 8 thyme sprigs, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss until vegetables are coated evenly. Roast 25 minutes, tossing vegetables several times until lightly caramelized and slightly tender; cool.Step 3Quarter cremini mushrooms; remove stems from shiitake mushrooms and slice caps; slice oyster mushrooms. In a large, deep skillet over high heat, melt butter and sauté mushrooms until tender, about 4 minutes. Add roasted onions, carrots, broth, and vinegar. Cook, tossing vegetables with a large spoon, until broth and vinegar have evaporated and vegetables are heated through, 3 to 4 minutes. Add tarragon and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss.
