scalloped mushrooms

We used frozen pearl onions, but you could use fresh instead. To peel, place them in boiling water for 1 minute, and then let them cool slightly before slipping off their papery skins.

9 tablespoons unsalted butter

1 1-pound bag frozen pearl onions, thawed and drained

3 pounds assorted mushrooms, such as button, cremini, or shiitake, trimmed and cut in half (large ones quartered)

3 / 4 cup heavy cream

1 cup freshly grated Parmesan cheese (4 ounces)

1 teaspoon coarse salt

1 / 4 teaspoon freshly ground pepper

1 cup plain coarse bread crumbs, preferably homemade

• Preheat the oven to 350F. Heat 1 tablespoon butter in a large cast-iron or ovenproof skillet over medium-high heat. Add the onions, and cook until soft and just starting to brown, about 5 minutes. Transfer to a large mixing bowl.
• Working in 4 batches, melt 2 tablespoons butter in the same skillet; add one-quarter of the mushrooms, tossing to coat evenly with butter. Cook until the mushrooms have released their juices and most of the juices have evaporated, about 5 minutes. Transfer to the bowl with the onions. Repeat the process with the remaining butter and mushrooms.
• Add the heavy cream, 1/2 cup Parmesan, salt, and pepper to the bowl; stir until combined. Return the mixture to the skillet, or transfer it to a large baking dish. Sprinkle the bread crumbs and remaining 1/2 cup Parmesan over the top.
• Bake until bubbling and nicely golden on top, about 25 minutes. Remove from the oven. Serve hot.

S E R V E S 8 T O 1 0