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Prep time
10 minutes
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Cook time
25 minutes
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Serves
2 to 4
Author Notes
When spring produce starts to appear in beckoning piles at the market, I seize the chance to feature their bright flavors in simple, delectable dishes. Like this one with spring onions and meaty mushrooms. Cooking the mushrooms first ensures burnished, caramelized surfaces—perfect for catching the cream sauce. With the pan already hot, rendering spring onions soft and collapsed is a cinch, and they become irresistibly sweet through the process. With spring onions’ larger bulb end, it is helpful to halve the bulbs lengthwise for even cooking. If you can’t find spring onions, scallions substitute nicely, and cook even faster. Whichever ingredient you use, this creamy dish is perfect eaten as is, piled onto toast, or tossed with pasta. —Melina Hammer
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Ingredients
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8
spring onions (or 2 bunches scallions)
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Extra-virgin olive oil, for sauteing
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8 ounces
king trumpet (aka king oyster, royal oyster, or royal trumpet) mushrooms
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1 tablespoon
salted butter
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2
garlic cloves, finely grated (preferably on a Microplane)
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1 1/3 cups
heavy cream
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Kosher salt and freshly ground black pepper, to taste
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2 tablespoons
chopped parsley or dill
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Flaky salt, for sprinkling
Directions
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Trim the ends of the onions or scallions, then halve them crosswise. If you’re using onions, halve the bulbs lengthwise.
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Slice the mushrooms about ¼-inch thick lengthwise. Using a paring knife, score one side of each slice with a crosshatch pattern.
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Set a large cast-iron skillet over medium-high heat and add enough oil to coat the bottom of the pan. Sear the mushrooms in a single layer (do them in batches if needed), pressing them flat if they start to lift or curl. Turn after 4 to 5 minutes, once burnished and golden, then season with salt. Cook the second side for another 3 to 4 minutes, until burnished and golden. Transfer the mushrooms to a plate and repeat if needed until all of the mushrooms are cooked. (If your mushrooms are unevenly sized, just flip and remove the smaller ones as soon as they’re ready.)
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Lower the heat to medium and add the butter. Once foaming subsides, add the spring onion or scallion bulb ends and season with salt. Press down to establish good contact with the pan. Cook for about 3 minutes, until starting to brown, then flip and add the green tops to the pan. Cook for another 5 to 7 minutes or so, turning everything halfway, until soft and browned in parts. (The scallions will cook faster than the spring onions, so just keep a close eye.) Sprinkle with salt and pepper.
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Turn the heat to low, then stir in the grated garlic. Add the cream and reduce for about 3 minutes. Stir occasionally, raising the heat if needed, until slightly thickened. Remove the pan from the heat and allow to cool for a few minutes (the sauce will thicken a bit further).
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Transfer the creamed onions to a platter or serve straight from the skillet. Add the mushrooms and spoon a little cream on top. Sprinkle with parsley or dill, then season with freshly ground pepper and flaky salt.
Melina is the author of 'A Year at Catbird Cottage' with Ten Speed Press. She grows an heirloom and pollinator garden and forages wild foods at her namesake Hudson Valley getaway, Catbird Cottage. Melina loves serving curated menus for guests from near and far seeking community amidst the hummingbirds, grosbeaks, finches, and the robust flavors of the seasons.
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