Pearl Onion Mushroom Bake
Creamy, comforting, and packed with earthy flavors, this Pearl Onion Mushroom Bake is the ultimate side dish or vegetarian centerpiece for any meal. Featuring tender, caramelized pearl onions and golden button mushrooms nestled in a velvety béchamel sauce, this recipe delivers layers of texture and rich, savory depth. A crispy topping of Parmesan cheese and bread crumbs adds the perfect crunch, while a hint of nutmeg and fresh thyme infuse warmth and freshness into every bite. Ready in just an hour, this bake is an elegant and easy-to-make dish ideal for holiday gatherings, potlucks, or as a cozy weeknight comfort food. Serve it alongside roasted meats or a fresh salad to complete the meal.
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Recipe Information
Ingredients
- 500 g pearl onions
- 300 g button mushrooms
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.5 cup bread crumbs
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 0.25 tsp ground nutmeg
- 1 tsp fresh thyme leaves
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat the oven to 375°F (190°C). Grease a baking dish with a thin layer of butter or oil.
Bring a pot of water to a boil. Add the pearl onions and blanch for 2-3 minutes. Drain and rinse under cold water. Peel the onions and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the button mushrooms to the skillet and cook for 5-6 minutes until they release their liquid and become golden brown. Remove from heat and set aside.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually pour in the milk, whisking continuously to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
Stir in the heavy cream, nutmeg, thyme, salt, and black pepper. Mix well.
Add the sautéed mushrooms and peeled pearl onions to the sauce, folding gently to coat evenly.
Pour the mixture into the prepared baking dish. Sprinkle the top with Parmesan cheese and bread crumbs for a crispy, golden crust.
Bake in the preheated oven for 25-30 minutes, or until the top is bubbly and lightly browned.
Let the Pearl Onion Mushroom Bake cool for 5 minutes before serving. Garnish with additional thyme leaves, if desired.
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 3926 mg | 171% | |
| Total Carbohydrate | 123.7 g | 45% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 51.8 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 1365 mg | 105% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2594 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
