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Shiitakes & Pearl Onions W Rum Dressing




Source of Recipe


Adapted from Puerto Rican Rum & Cooking by Wilo Benet


List of Ingredients




10 oz (280 g) package pearl onions

1/4 cup extra-virgin olive oil

1/4 cup butter

1 lb (450 g) shiitake mushrooms, stems discarded

1/4 cup each: sherry vinegar, gold/amber rum

Sea salt + freshly ground pepper to taste

4 to 6 cups mixed greens

1/4 lb (120 g) goat cheese

Recipe



Blanch pearl onions in small pan of boiling water 1 minute. Drain. Rinse with cold water. Trim and peel.

Heat oil in large skillet on medium-high. Add onions. Stir until browned, 1 to 2 minutes. Remove skillet from heat. Remove onions to bowl with slotted spoon. Stir butter in skillet until melted.

Return skillet to heat. Add mushrooms. Cook, stirring, until mushrooms start to brown, 3 to 5 minutes. (Reduce heat to medium if necessary.) Add onions and their liquid. Cook 1 to 2 minutes.

Stir in vinegar, then rum. Remove from heat. Season with salt and pepper.

Place greens on platter or 6 individual plates. Top with warm mushroom mixture. Crumble goat cheese on top.

Makes 6 servings.