Wild Mushrooms and Confit Baby Onions

Everyday Gourmet
Cook time 35 minutes
Servings 4


Forest mushrooms- pine (cut into quarters) and grey ghost mushrooms (kept whole)
200ml canola oil
500g unsalted butter
½ bunch thyme
1 head garlic
6 baby onions
100ml extra virgin olive oil
Salt and pepper
400g parmesan cheese

Wild Mushrooms and Confit Baby Onions


Peel and place onions in a vacuum seal with olive oil, thyme, salt, pepper. Boil in water until cooked, for about 20-30 minutes and chill. Once chilled cut the onions into halves.

Warm pan with olive oil. Place the pine mushrooms in the pan and sauté for 2 minutes. Add butter and cook for about 3 mins. During that time add crushed garlic and picked thyme.

Add the grey ghost mushrooms to the pan to cook for a minute just before removing the pan from the heat.

Place the mixture of mushrooms in a small bowl, with a scattering of onion and grated parmesan over the top to serve.